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Pear Bread Pudding

Pear Bread Pudding

Submitted by Rosie Misenhimer

We are ever so grateful that our customers are so kind to share their favorite recipes with us. This one comes from Rosie Misenhimer, who has spend years refining and perfecting this delicious bread pudding. It might take a little bit of time to prepare, but it's well worth it, she says! We recommend using all-organic ingredients. 

Time required: 1 hour (and let the pudding rest overnight)

Servings: 8-10

Ingredients:

  • 2 2/3 granulated sugar-divided at the fraction
  • 1 Tbsp of cinnamon
  • 4 large Bartlett pears cored and sliced thin
  • 4 large Croissants, sliced in half lengthwise
  • 1/2 cup melted, unsalted Straus butter
  • 1 cup Straus Whole Milk
  • 1 cup Straus Whipping Cream
  • 5 eggs
  • 2 Tbsp vanilla

 

Ingredients for the sauce:

  • 1/2 cup unsalted Straus butter
  • 1 1/2 cup light brown sugar
  • 1 cup Straus Whipping cream
  • 2 eggs, lightly beaten
  • 2 Tbsp pear nectar or pear brandy

Directions:

For pudding:

Mix 2/3 cup of the granulated sugar and the cinnamon together. Toss tablespoons of sugar mixture with the pear slices. Set aside. Brush exposed sides of croissant with melted butter and sprinkle liberally with remaining sugar mixture. Arrange croissant on baking sheet, cut side up and bake/broil for 3 to 7 minutes (depending on how close to flame) or until golden brown. Butter sides and bottom of 9 x 13 x 2 inch, glass baking dish, set aside. Combine milk, cream, eggs, 2 cups sugar and vanilla in mixing bowl and beat until smooth. Place 1 layer of croissant, butter side up in glass dish. Arrange layer of pear on top. Repeat with croissant on top. Pour liquid mixture over it and cover with foil. Refrigerate overnight.

The next morning: Preheat oven to 350. Place pudding pan with foil cover in larger pan of cold water on lower shelf of oven. Bake for 2 to 2 1/2 hours or until sharp knife inserted in center comes out clean.

For sauce:

Melt butter and brown sugar in heavy saucepan over a medium flame stirring until well mixed and smooth. Remove from heat and cool it slightly. Stir in the cream; then stir hot mixture into the beaten eggs. Return everything to pan and heat just to prior to boil (DO NOT LET IT BOIL), beating vigorously all the while. Remove from heat and stir in pear nectar or brandy.

The sauce should be done just prior to serving. Cut pudding into squares and serve warm topped with the sauce. You can dust the top of the bread pudding with powdered sugar if desired.