It’s that time of the month again, one of my favorite days (well, besides holidays, birthdays, etc.), Lady Behind the Curtain Dessert Challenge Reveal Day!
This is only my second month as a part of the challenge, and I am really enjoying it. It was an extra challenge for me this month, because one of the challenge ingredients is one I don’t like much, so I never use – pears. Hubby loves them, I don’t. So, just to balance thing out, I decided to make something I LOVE (that Hubby won’t even eat) with them, bread pudding. So this recipe has half of what he loves and half of waht I love, and half of what he’s not fond of and half of what I’m not fond of. The hope was that it would be good enough that we would both enjoy it. Then again, I also decided to make them in individual servings so that portion size would be easier, for sampling :).
So in case your wondering what the Lady Behind the Curtain Dessert Challenge is, it is a fun activity hosted by by blogger friend, Sheryl of Lady Behind the Curtain. Each month participants are tasked with creating a dessert using 2 specific assigned ingredients. This month our ingredients were pears and maple. Next month will be eggnog and cranberries. For more information about the Dessert Challenge, or to join us, click here. It is also a blog hop, so I have the pleasure of co/hosting each month to share all of the delicous desserts that my fellow participants have come up with!
NOW. . . ON TO THE RECIPE!
Like any good bread pudding, this starts with bread. Day old or dried out bread is best, so I baked a couple loaves of my DIY Artisan bread, broke up a loaf and a half (that was enough for the bread pudding), and let it sit out for a couple of days. To the bread I added a couple of bosc pears which I cut into chunks.
Then I mixed together the egg mixture, 5 eggs, 2 cups of half and half, 1 1/2 cups white sugar, 2 Tbsp brown sugar and 1 tsp. of maple flavoring. I tossed this in the bowl with the bread and pears and tossed it all together until it was well combined.
This mixture needs to sit for at least 30 minutes to let all the yummy goodness meld together. While I let that rest, I made the pecan topping. 2/3 cup brown sugar, 1/3 cup butter and 1 cup chopped pecans go in a bowl together and get crumbled together. Here’s what mine looked like when I was done crumbling.
This is about the time I decided to go ahead and start preheating my oven to 350° Fahrenheit. Once the bread/egg mixter had had its little rest I sprayed 2 12 cup muffin tins, and using a large cookie scoop, I filled each cup of the tins with the mixture.
Then I topped each with a little of the pecan topping and popped them in the oven. 35 minutes later they came out of the oven, smelling delicious and looking beautiful.
While they were baking, I started the sauce. I put all of the sauce ingredients except the maple flavoring into a heavy saucepan over medium heat. My burner has 10 notches, and I heated it on number 4, which was plenty hot. Whisking constantly, it only took me about 6-7 minutes to get a nice consistency for the sauce (yours may take a little longer or shorter, just note that you should continue cooking it until the sauce coats the back of the spoon).
Finally I added the maple flavoring and mixed well. When the puddings came out of the oven, I let them cool for 10 minutes, then put one on a plate and coated it with maple sauce.
Hubby gave it a try, and even though he didn’t like the texture (that’s why he doesn’t like bread pudding) he said the flavor was just right! I consider that a win! I loved them too.
- 6 cups bread, crust removed, broken into cubes (I used a loaf and a half of my DIY Artisan bread)
- 2 pears, cored and diced
- 5 eggs
- 2 cups half and half (for lighter use whole milk)
- 1½ cups white sugar
- 2 Tbsp. brown sugar
- 1 tsp. maple flavoring
- For crumble topping:
- ⅔ cup brown sugar
- ⅓ cup butter
- 1 cup chopped pecans
- For Sauce:
- ½ cup brown sugar
- 1 Tbsp. flour
- 1 egg
- 2 Tbsp. melted butter
- 1 cup half and half
- ⅛ tsp. salt
- 2 tsp maple flavor
- Preheat oven to 350° Fahrenheit.
- Spray a 12 cup muffin tin with non-stick cooking spray or grease with shortening or butter.
- Combine broken bread and chopped pears.
- In a large bowl, combine 5 eggs, 2 cups half and half, white sugar, 2 Tbsp. brown sugar and 1 tsp. maple flavoring and mix well.
- Pour over bread and toss to coat. Allow to sit for about at least 30 minutes and divide into the cups of the prepared muffin tin.
- In another bowl mix and crumble together ⅔ cup brown sugar, ⅓ cup butter and chopped pecans.
- Sprinkle brown sugar topping evenly onto the bread puddings and bake for 35-45 minutes.
- Let pudding stand for at least 10 minutes before serving.
- Serve warm with sauce.
- For Maple Sauce:
- In a heavy sauce pan, whisk ½ cup brown sugar, flour, 1 egg, 2 Tbsp. melted butter, 1 cup half and half and salt together until smooth.
- Heat over medium heat, whisking constantly, 10-12 minutes, or until sauce coats the back of a spoon. Pour in 2 tsp. maple flavoring and whisk until combined.
- Serve poured over bread puddings or in a vessel by the side of bread puddings for guests to pour themselves.
Check out all of the other great Maple/Pear Creations we came up with this month:
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Once you’ve checked out the other awesome Maple/Pear Creations, I would love it if you would leave a comment letting me know which one you want to try most!
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