PEAR AND APRICOT BREAD PUDDING
Yield: 24 servings
INGREDIENTS
1 lb. 2 oz. (1-1/2 gal.) Soft bread or rolls (challah, egg rolls, French-style bread)
1-1/2 lb. (12 large) Eggs
7 oz. (1 cup) Sugar, granulated
1 Tbsp.Vanilla extract
1-1/2 qt. Milk
2 cups Cream, heavy
1 tsp. Cinnamon, ground
1/4 tsp. Nutmeg, ground
3 Tbsp. Butter, unsalted, softened
2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, chunks, drained
7 oz. (1-1/2 cups) Apricots, dried, slivered
2-3/4 cups Caramel Sauce (see recipe)
METHOD
Place bread in a large bowl. Beat eggs until light. Add sugar and vanilla and beat to blend. Slowly whisk in milk and cream and add spices. Pour custard mixture over bread and toss to coat. Let bread mixture stand 30 minutes, stirring occasionally. Spread bottom and sides of full-size steamtable pan with softened butter. Fold diced pears and apricots into bread mixture. Pour into prepared steamtable pan. Place steamtable pan on a sheet pan and in preheated 350F oven. Pour boiling water in the base of sheet pan (1/4ņinch).
Bake pudding 45-50 minutes or until knife comes clean. Cool pudding and serve each serving with
approximately 2 Tbsp. warm Caramel Sauce.
CARAMEL SAUCE
Yield: 2 3/4 cups
1 lb. 5 oz (3 cups) Sugar, granulated
1 cup Pear juice (from canned pears)
1 cup Cream, heavy
2 tsp. Vanilla extract
Place sugar and pear juice in a heavy pot and gently stir to dissolve. Set to boil and cook sauce until amber in color (about 18-20 minutes). Remove from heat and slowly whisk in cream. Add vanilla and cool until ready to serve.
Note: For individual puddings lightly grease 24 x 6-oz. ramekins or oven proof dishes and bake as directed above for 25-30 minutes.
NUTRITION (Per Serving)
Calories: 420,
Calories from Fat: 150,
Fat: 17g,
Saturated Fat: 10g,
Cholesterol: 170mg,
Sodium: 220mg,
Carbohydrate: 60g,
Dietary Fiber: 2g,
Sugar: 46g,
Protein: 8g,
Vitamin A: 15% DV,
Vitamin C: 10% DV,
Calcium: 15% DV,
Potassium: 7% DV,
Iron: 10% DV
