As you know I’ve been participating in the Melissa’s Produce #FamilyBakingChallenge. One of the recent recipes was a Butterscotch Pear Bread Pudding. You may think that I’m talking about adding butter scotch to a pear bread pudding but I’m not. Butterscotch Pears are actually a type of pear that is very similar in taste and texture to Asian pears, that used to be rare and are now found everywhere.
I happen to love these pears. Their texture is so crispy and so juicy almost like vegetable texture but with the sweetness and the juiciness of a really good apple or pear. They also have a sweetness that is not sugary sweet it’s almost savory sweet. Together with a traditional bread pudding mixture and the chocolate chips that I added this is an amazing dessert or brunch dish. And I will tell you it’s really good just walking through your kitchen every time and taking a scoop. I like to serve it warm with some whipped cream or even ice cream but it’s standalone good. Enjoy!
Please send me pictures. Please send me comments and suggestions. I want to hear how this goes for you. Of course please head over to Instagram and follow me on @whiskinthesouthern.
Butterscotch Pears Bread Pudding
- 4 Tbs. Unsalted Butter
- 3/4 cup Granulated White Sugar
- 3 Lg. Butterscotch Pears, cored and sliced thin You can use Asian Pears also ie Bosc
- 6 cup Stale Brioche Bread, cubed I used Challah
- 2 cups Half & Half
- 1/2 cup Milk
- 4 Lg. Eggs
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Ground Cinnamon
- Pinch of Salt
- 1/2 cup Mini Chocolate Chips
- Preheat oven to 325°F. Spray an 8X8 baking dish with cooking spray and set aside.Melt butter in a large skillet over medium heat. Add ½ cup sugar and stir until combined. Add pear slices in an even layer. Cook, without stirring for 8 minutes until the fruit begins to caramelize. Flip slices and cook for 5-8 minutes longer until both the fruit and the caramel are golden brown
- Meanwhile, prepare the custard by whisking together remaining ¼ cup sugar, half and half, milk, eggs, vanilla, cinnamon and salt. Spread the bread cubes into the prepared pan. Sprinkle chocolate chips in. Reserve some for the top.Pour custard mixture over the bread. Press down to make sure all cubes are soaked.
- Layer pear slices evenly over the top of the bread mixture. Top with remaining caramel from the skillet. Sprinkle with remaining chocolate chips. Bake for 55-65 minutes until fully set. Serve dusted with powdered sugar or whipped cream.