Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Bread-and-Butter Pudding with Caramelized Pears


Posts : 26747
Thanked : 1363
Join date : 2013-01-12

Bread-and-Butter Pudding with Caramelized Pears

Post by Lobo on Thu 25 Feb 2016, 10:52 pm

Bread-and-Butter Pudding with Caramelized Pears

Be the first to Write a Review
Prep Time: 35 minutes
Cook Time: 45 minutes
Servings: 4 to 6
This indulgent breakfast, a sort of composed version of French toast, features layers of buttered bread baked into an eggy custard atop a hidden layer of cinnamon-spiced pears. This simple, comforting dish is easy to embellish with other fruits such as apples, peaches or nectarines.

  • 2


  • 6 Tbs. (3 oz./90 g) unsalted butter, at room temperature
  • 4 ripe pears, such as Anjou or Comice, peeled, cored and cut into eighths
  • 1/3 cup (3 oz./90 g) plus 2 tsp. sugar
  • 6 slices day-old challah
  • 2 cups (16 fl. oz./500 ml) whole milk
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • Pinch of salt
  • Confectioners’ sugar for serving


Preheat an oven to 325°F (165°C). Generously grease a 2-quart (2-l) shallow baking dish with 1 Tbs. of the butter.

In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the pears and cook, stirring occasionally, until they begin to brown, about 5 minutes. Sprinkle with the 2 tsp. sugar and stir gently. Cook, stirring occasionally, until the pears begin to caramelize, about 3 minutes more.

Spread in the prepared baking dish.

Butter one side of each of the bread slices with the remaining 3 Tbs. butter. Cut each bread slice in half. Arrange the bread over the pears, buttered side down, in overlapping rows. In a large bowl, whisk the milk, eggs, 1/3 cup sugar, vanilla, cinnamon and salt until combined. Pour over the bread. Press the bread lightly to submerge it in the egg mixture. Let stand until the bread has soaked up the egg mixture, 10 to 15 minutes.

Bake until a knife inserted in the center of the bread pudding comes out clean, 30 to 35 minutes. Remove from the oven and let stand for 5 minutes. Dust lightly with confectioners’ sugar. Serve warm. Serves 4 to 6.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)

    Current date/time is Thu 23 Nov 2017, 4:20 pm