Spiced Pear Bread Pudding


Recipe by Lisa Huff of Snappy Gourmet

Serves: 8

Prep time: 20 min.

Cook time: 3 hrs.

6 c cubed good quality day-old bread
6 large eggs
2 3⁄4 c milk
1⁄2 c sugar
5 tbsp spiced rum (divided; optional)
1 tbsp vanilla
2 tsp cinnamon
dash salt
1 c thick caramel ice cream topping
walnuts or pecans (chopped & toasted)
whipped cream or whipped topping

Drain syrup from Libby’s® Pear Slices and set syrup aside for later use in caramel topping. Layer bread and Libby’s® Pear Slices in 8 (1-cup) mason jars, alternating layers.

In large mixing bowl, whisk together eggs, milk, sugar, 3 tablespoons rum (if desired), vanilla, cinnamon and salt until well combined. Spoon over pear and bread in mason jars. Using back of spoon, press lightly on bread so that it soaks up some of the liquid.

Place mason jars in slow cooker. Pour water into bottom of slow cooker (being careful not to get water into bread pudding) so that water is about one inch deep. Cover slow cooker and cook on low for about 3 hours or until bread pudding is set and knife inserted into middle comes out clean.

Meanwhile, mix together caramel, 2 tablespoons of reserved pear syrup and remaining 2 tablespoons of rum (if desired) in microwave safe bowl. Microwave on high in 30-second intervals until warm. Top bread pudding with caramel sauce, whipped cream/topping, and nuts as desired.

SUBSTITUTIONS: Instead of cinnamon, you can use any kind of spice or spice mixture. Instead of caramel, real maple syrup is also great. Instead of rum, you could use orange juice or omit completely.

TIP: Do not lift the top off of your slow cooker very often if at all so that the steam can help cook the bread pudding.