Recipe#9221

Title: Bread Pudding 22

From: Paul Russell surptr@ttuhsc.edu 
 Newsgroups: rec.food.recipes 
 Subject: Warm Bartlett Pear Bread Pudding 
 Date: 1 Jan 1997 23:14:44 -0700 
 Message-ID: <2.2.32.19961231033205.006859fc@tthsc3.ttuhsc.edu> 

2 2/3 cups sugar, divided
 1 Tbsp ground cinnamon
 4 large Bartlett pears, cored and sliced
 10 large croissants, sliced in half lengthwise
 1/2 cup melted unsalted butter
 2 1/4 cups each: whole milk and whipping cream
 15 eggs, lightly beaten
 2 Tbsp vanilla extract
 Pear Brandy Sauce (recipe follows)
 Powdered sugar (optional)
 Mix 2/3 cup sugar and cinnamon.  Toss 2 tablespoons cinnamon-sugar mixture
 with pears and set aside.  Brush exposed sides of croissants with melted
 butter and sprinkle liberally with remaining cinnamon sugar.  Arrange on
 baking sheet, cut side up, and bake 5 to 7 minutes or until golden brown.
 Cool at least 5 minutes. 
 Butter sides and bottom of a 13 by 9 by 2 inch (we found 15x10x2 was a
 better fit) glass baking dish; set aside.  Combine milk, cream, eggs,
 remaining 2 cups sugar and vanilla in mixing bowl and beat until smooth. 
 Place one layer of croissants, buttered side up, in glass dish.  Arrange
 layer of pear slices on top.  Repeat layers, ending with croissants.  Pour
 egg mixture over all.  Cover with foil and refrigerate overnight. 
 Preheat oven to 350 degrees.  Place pudding pan with foil cover in larger
 pan of cold water on lower shelf in oven.  Bake at 350 degrees 2 to 2 1/2
 hours or until sharp knife inserted in center comes out clean. 
 Pear Brandy Sauce
 1/2 cup unsalted butter
 1 1/2 cups brown sugar
 1 cup heavy (whipping) cream
 2 eggs, lightly beaten
 2 tablespoons pear brandy (optional)
 Melt butter and brown sugar in heavy saucepan over medium heat, stirring
 until well mixed and smooth.  Remove from heat; cool slightly.  Stir in
 cream, then stir hot mixture into beaten eggs.  Return all to pan and heat
 just to boiling (but do not allow to boil), beating vigorously all the
 while.  Remove from heat and stir in brandy. 
 To serve, cut bread pudding into 12 squares and serve warm topped with
 Pear Brandy Sauce.  Dust entire plate with powdered sugar for added effect
 if desired.