Fresh Pear Bread Pudding

Fresh Pear Bread Pudding

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  • Each serving
  • 290 cal
  • 15g fat (8g sat)
  • 130mg chol
  • 230mg sodium
  • 36g carb
  • 2g fiber
  • 21g sugars
  • 6g protein


  • 4 eggs, lightly beaten
  • 2 cups half-and-half
  • 1/4 cup melted butter
  • 1/4 cup brown sugar (or substitute raw cane sugar)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon salt
  • 4 cups day-old bread cubes (about 3/4-inch cubes)
  • 1 cup diced ripe pear
  • 1/4 cup dried cranberries
  • 2 tablespoons finely minced candied ginger
  • Bourbon Sauce (optional)


Preheat oven to 350° F.

In a mixing bowl, combine eggs, half-and-half, butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg and salt. Place bread cubes, pears, cranberries and ginger in a large bowl; add egg mixture. Toss to mix well.

Butter a casserole dish and pour bread mixture into it. Bake the pudding for 45 to 60 minutes, or until set in the center.

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