The Chew: Cinnamon Pear Raisin Bread Pudding Recipe

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The Chew: Cinnamon Pear Raisin Bread Pudding

All the hosts of The Chew came together in the kitchen to prepare the ultimate dish. This Cinnamon Pear Raisin Bread Pudding is not only easy enough to let you avoid the stress of baking, but once the flavors hit your tongue, you’ll be whisked away to paradise. The familiar fall flavors will remind you of Thanksgiving, but whether for breakfast, a side dish, or dessert, you’ll want to make this bread pudding all year long!

To get the recipe, click next page.

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The Chew: Cinnamon Pear Raisin Bread Pudding Recipe Ingredients

The Chew: Cinnamon Pear Raisin Bread Pudding Recipe

The hosts of The Chew got together to make a decadent Cinnamon Pear Raisin Bread Pudding to ring in the start of the holiday season. (powellizer / Flickr)

  • 5 tbsp unsalted butter – at room temperature, divided
  • 2 C heavy cream
  • 1 C light brown sugar – divided
  • 1 orange – zested, juiced, divided
  • 2 tsp ground cinnamon
  • 1 C raisins
  • powdered sugar – to garnish
  • 1 loaf La Brea Bakery Italian Round Loaf – 10 C cubed into 1/4-inch pieces
  • 3 C whole milk
  • 8 large eggs – at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp salt – divided
  • 3 pears – peeled, halved, 1/2-inch-thick slices

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The Chew: Cinnamon Pear Raisin Bread Pudding Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Grease a 12-inch springform pan with a tbsp of butter
  3. Wrap the outside of the base of the pan with foil
  4. Divide the cubed bread between two cookie sheet
  5. Bake in the oven for 15 minutes, until dry
  6. Prepare the custard by adding heavy cream and milk to a medium saucepan and bring to a simmer
  7. Once simmering, remove from the heat
  8. In a large bowl, whisk the eggs, vanilla, 1/2 C brown sugar, orange zest, cinnamon, nutmeg, and 1/2 tsp salt
  9. Slowly add the warmed cream and milk while whisking
  10. Add the toasted bread to the custard mixture
  11. Toss in the raisins and let sit at room temperature to soak for 30 minutes
  12. Meanwhile, heat a large saute pan over medium heat with the last 4 tbsp butter
  13. Add the pears, the last 1/2 C brown sugar, and salt
  14. Cook for about 5-7 minutes, until caramelized
  15. Remove from the heat and add half the orange juice to the pan
  16. Carefully put the pans into the prepared springform pan, packing tightly in circles
  17. Pour the caramel over the pears followed by the bread mixture
  18. Bake for 50-55 minutes, until golden
  19. Remove from the oven and let cool for 10 minutes
  20. Invert onto a large cake stand or plate, then release the pan
  21. Garnish with powdered sugar

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