Butterscotch Pear Bread Pudding Recipes

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

Steps:

• Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
• Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
• In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
• Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
• Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
• Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Steps:

• Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
• In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
• Add 6 cups of the bread, press down and let stand for 30 minuets.
• Heat oven to 325. Butter 3 qt baking dish.
• Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
• Top with remaining 2 cups of bread, pressing down to slightly moisten.
• Brush bread cubes with melted butter and sprinkle with sugar.
• Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
• Cool for 30 minuets while making sauce:.
• Melt butter in a pot over medium heat.
• Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
• Remove from heat, whisk in cream.
• Serve warm over bread pudding.

Steps:

• Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.

Steps:

• PREHEAT THE OVEN to 350°F
• Lightly grease a 9- by 13-inch baking dish.
• CRUMBLE THE BREAD into coarse crumbs, using your hands.
• Sprinkle two-thirds of the crumbs into the prepared baking dish.
• Arrange the apple wedges over the bread in rows, overlapping them slightly.
• COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
• Beat well, then pour the mixture over the apples and bread.
• In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
• Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
• Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
• MAKE THE SAUCE while the bread pudding is baking.
• Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
• Bring to a boil without stirring and simmer for 5 minutes.
• Reduce the heat and carefully stir in the cream and brandy.
• Cook 1 minute longer.
• Set aside and keep warm until needed.
• LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
• Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.

Steps:

• Spread bread or roll cubes, 2/3 cup butterscotch morsels and pecans in the bottom of a sprayed 9x13-inch baking pan. In a heavy saucepan, cook 1 cup milk over medium heat, stirring often, 3 to 5 minutes (do not boil). Remove from heat and add remaining butterscotch morsels, stirring until melted. Add sugar, stirring until dissolved. In a medium bowl, combine remaining 1 cup milk, eggs and vanilla. Gradually stir about 1/4 of hot butterscotch mixture into egg mixture. Add egg mixture to remaining hot butterscotch mixture stirring constantly. Pour over bread cubes in baking pan. Press bread cubes down to absorb mixture. Bake at 350°F 30-35 minutes. Serve warm with vanilla ice cream, if desired.

Steps:

• Preheat oven to 350°F.
• Heat rum mixture and pour over raisins; set aside.
• Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
• Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
• Place bread in bowl.
• Scald milk and pour over bread.
• Let soak 5 minutes.
• Add raisin mixture and pears with syrup.
• Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
• Pour in buttered baking dish, bake at 350°F for 50 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.
• Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.)
• Serve warm or cold.

Steps:

• Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled.