Continuing our Spring Cleaning project, Mom decided to make up some pear bread pudding now, when it’s cooler, and add it to the freezer for a lovely treat in the summer months without needing to make the house hot from baking. Sometimes, she uses a Sharpie marker to label the contents of her freezer bags and sometimes she uses labels. Personally, I’m a Sharpie user. Occasionally, it smudges, but you can still make out what it says. But when the labels freeze right off the bag, you end up with a guessing game as to what you’re taking out to thaw.
It’s always fun to get a sweet when you’re expecting to serve dinner! It’s a favorite memory among myself and two brothers to have desert for dinner and vice versa. Personally, I do it on purpose as an adult because it brings back the childish delight of having everything backwards.
Pear Bread Pudding
2 Tbsp butter
6 large eggs
1 c sugar
1 tsp vanilla
1 tsp cinnamon
zest from a lemon, grated
1 c milk
1 c heavy whipping cream
4 c day old bread, cubed
1 1/2 c Hood-Crest Pears, cut into 1/2 inch chunks
1/3 c toasted sliced almonds
Preheat oven to 350*.
Coat baking dish with butter and set aside.
Wisk eggs in a bowl. Add all but 2 Tbsp of the sugar, vanilla, cinnamon, lemon zest. Wisk in milk and heavy cream.
Place bread cubes and pears into the baking dish, then pour liquid mixture over the top of it. Sprinkle with the remaining 2 Tbsp sugar and the almond slices.
Bake until pudding is set and puffy, about 45 minutes. Let cool on a rack for a full 15 minutes.
If you’re planning to keep this for the summer, cut into serving sized pieces, wrap in syran and place all of it into a freezer bag, labeled with the contents and the date made. Place flat in freezer and wait for summer!
If you just want to enjoy it now, you can serve either warm or at room temperature. Add a dollop of whipped cream for a special treat!