Caramelized pear bread pudding

Updated: 2021-12-09

Whole-grain bread gives this dessert a deeper flavor and more fiber than the traditional version made with white bread.

• 12 ounces sturdy whole-grain bread (including crust), cut into 1-inch cubes
• 1 tablespoon unsalted butter
• 2 tablespoons canola oil
• 3 large, ripe firm pears, peeled, halved, cored and sliced
• 2 pinches of allspice
• 2 3/4 cups 1% milk
• 2 eggs, lightly beaten
• 3 tablespoons brown sugar, divided
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Heat oven to 350 F.

Arrange bread cubes in a single layer on a baking sheet and bake until lightly toasted, about 5 minutes.

In a large nonstick frying pan, melt half the butter over medium heat until frothy. Stir in 1 tablespoon of canola oil. Add half the pear slices to the pan and saute until evenly brown. Sprinkle a generous pinch of allspice onto the pears and remove from pan. Repeat with remaining pears.

Lightly coat a 9-inch square baking dish with cooking spray. Arrange half the toasted bread cubes evenly in the bottom of the prepared baking dish. Top with half of the sauteed pears and remaining bread cubes. Set aside the rest of sauteed pears.

In a large bowl, combine milk, eggs, 2 tablespoons brown sugar, honey, vanilla, cinnamon and cloves. Whisk until well-blended. Pour the milk mixture over the bread and cover with plastic wrap. Let stand for 20 to 30 minutes, pressing down very gently every so often until the bread absorbs the milk.

Remove the plastic wrap and arrange the rest of the pears on top. Sprinkle with remaining brown sugar. Bake until a knife inserted into the center comes out clean, 45 to 55 minutes. Let cool for 10 minutes before serving.

Nutritional analysis per serving

Calories: 280

Total carbohydrate: 42 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 10 g

Saturated fat:

Serving size: About 3/4 cup

Sodium:

Total fat: 8 g