Pear Bread Pudding with Crunchy Granola Topping
Total time 65-75 minutes
Serves 8
Ingredients
- 4 Tablespoons butter
- ¾ cup granulated sugar, divided
- 3 large butterscotch pears, peeled and cut into ½ inch slices
- 6 cups stale brioche bread cut into cubes
- 2 cups half and half
- ½ cup milk
- 4 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 cup Bob’s Red Mill Cranberry Almond Homestyle Granola
Instructions
- Preheat oven to 325°F. Spray an 8X8 baking dish with cooking spray and set aside
- Melt butter in a large skillet over medium heat. Add ½ cup sugar and stir until combined. Add pear slices in an even layer. Cook, without stirring for 8 minutes until the fruit begins to caramelize. Flip slices and cook for 5-8 minutes longer until both the fruit and the caramel are golden brown.
- Meanwhile, prepare the custard by whisking together remaining ¼ cup sugar, half and half, milk, eggs, vanilla, cinnamon and salt.
- Spread the bread cubes into the prepared pan. Pour custard mixture over the bread. Press down to make sure all cubes are soaked.
- Layer pear slices evenly over the top of the bread mixture. Top with remaining caramel from the skillet.
- Bake for 55-65 minutes until fully set. Add granola topping. Serve dusted with powdered sugar.
