Almond and pear bread pudding with caramelized nuts
(22 May 2017)

Almond and pear bread pudding with caramelized nut topping Expresso

Almond and pear bread pudding with a caramelized nut topping
 
Recipe by Mary Rolph Lamontagne
 
Serves 6 
 
This is a great recipe to use up leftover bread and over ripe pears. I like to use challah bread because of its consistency though croissants are also a good choice.
 
5 cups bread pieces, torn up using stale bread (any bread works though my favorite is challah, croissants or a mix of the two)
2 cups ripe pears or poached pears
¼ cup flaked toasted almonds
3 eggs
½ cup brown sugar
1 cup whipping cream
1 cup milk
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon amaretto liqueur or vanilla essence
 
Topping
¼ cup ground almonds
¼ cup brown sugar
 
Grease 6 large ramekins with butter or one 2-litre ovenproof dish.
Toss the bread, pears and almonds together in a bowl and use the mixture to fill the prepared ramekins to the top.
Whisk the eggs and sugar together in a medium bowl.
Whisk the cream, milk, cinnamon, nutmeg and amaretto (or vanilla) into the egg and sugar mixture.
Pour the batter evenly over the pear mixture.
Press down with the back of a spoon to ensure that all the cubes are well soaked with the mixture. Set aside for 1 hour or cover in the fridge overnight.
Preheat the oven to 180 °C.
Just before baking, mix the sugar and ground almonds together and sprinkle over the top of the bread pudding.
Bake for 45 minutes, until the custard is set. Less time (25 minutes) is needed if cooking in ramekins.
Let the bread pudding stand for about 15 minutes before un-molding and serving with vanilla ice cream or custard.

 

 

 

 

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