A couple months ago I was inspired to create a version with pear and cinnamon. Lucky for you and me both, I finally got around to testing my idea in the kitchen. The result is nothing short than amazing. Even better, this recipe uses ingredients that are on sale during this time of the year (the holidays!) and/or you’d already be likely to have in your kitchen. It can also be modified in any number of ways, as you’ll soon find out.
Here’s what you’ll need.
Bread Pudding Ingredients
- 10-12 slices of day-old bread
- 3 eggs
- 2 cups milk
- 1 cup half & half
- 1/4 cup butter, melted
- 1 cup white sugar
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 1 pear, peeled and sliced
- 1/2 cup raisins (optional)
Cinnamon Rum Sauce Ingredients
- 2 tbsp butter
- 1 tbsp flour
- 1/2 cup light brown sugar
- 1 cup milk
- 1 cup half & half
- 1 tbsp dark spiced rum
- pinch salt
Preheat your oven to 375°.
I found a loaf of day-old Italian bread at my local store for $1 that I’m using in today’s recipe. Another tasty option is cinnamon raisin bread. You can also use up leftover French bread. Really, just about any bread will work well. Cube into big pieces and place on a cookie sheet. Toss with 1/2 teaspoon of cinnamon and pop into the oven for 5-6 minutes. I did this while it was warming up.
While the toast is toasting, whip in a large bowl the 3 eggs, white sugar, brown sugar, milk, half and half and remaining cinnamon.
Once your toast is done, gently stir it into the milk-egg-sugar mixture. Add your chopped pear and raisins if you want. If you decide to omit the raisins, feel free to add a second pear! Now: there are two kinds of bread pudding camps. There’s the camp that pretty much likes their pudding to taste like sweet bread pieces. The other camp prefers more of a gooey pudding with bread chunks in it. I’m of the latter camp, so I made sure that the final mixture was just slightly runny before putting it into my prepared casserole dish. What I’m getting at here: how much bread to mix in depends on you. If you want it bread-ier, add more bread.
Take your mixture and put it into a prepared casserole pan (I just lightly sprayed the bottom of mine). For fun, I sprinkled a tiny bit of cloves on top before putting it in the oven. You could do this too, or add more cinnamon, or do nothing at all. This recipe is going to taste awesome pretty much whatever you do at this point.
Put it in the oven for about 50ish minutes. If it starts to brown, you may tent it with foil.
When you’ve got about 10 minutes left, it’s time to make the sauce. In a saucepan on medium heat, whisk the 2 tablespoons of butter and 1 tablespoon of flour until melted and just slightly bubbly – similar to how you’d make a roux. Then, add the remaining sauce ingredients – milk, half and half, rum, brown sugar and pinch of salt. Bring it to a boil. Once it hits a boil, it will thicken up nicely. Turn off the heat and set aside.
Hooray! Your bread pudding should be done! Your kitchen should also smell incredible.
To serve, you could drizzle the sauce on individual servings, or dump the sauce on the entire casserole. You pick.
I just enjoyed a nice big helping of this myself while typing up this post. (Well, maybe not exactly at the same time, but you get the idea!) I must say – it’s absolutely delicious and I’m thinking of serving it for my Christmas Eve party this year.
Want more yummy eats? Check out my Recipe Page or follow me on Pinterest!