Recipe Archives->Breads Pudding->Pear Cranberry

Pear Cranberry Bread Pudding
 
4 cups day-old egg bread or Italian bread, 1 inch cubes
1 cup chopped peeled ripe pears or apples
1/4 cup dried cranberries or raisins
2 can (14 oz) evaporated skim milk
2/3 cup packed brown sugar
2 eggs, lightly beaten
4 teaspoon vanilla
1 1/2 teaspoon cinnamon
1/2 teaspoon each nutmeg and salt 

In large bowl, combine bread, pears and cranberries.  Whisk together
milk, sugar, eggs, vanilla, cinnamon, nutmeg and salt, pour over
bread mixture, tossing lightly. Let stand for 5 minutes.  Pour into
greased  8-inch (8-cup) square baking dish, pressing with spatula
to level.  Bake in centre of 350 F oven for 50 to 60 minutes or
until crisp and  golden.  Serve warm.

Yield: 6 servings

Printable version: pear-cranberry.txt.