Pear bread and butter pudding
Ingredients
- 15-18 slices of day-old bread (slice pan or brioche or croissant…)
- 50 grams butter at room temperature (plus extra to grease the baking dish)
- 300 millilitres full cream
- 250 millilitres milk
- 55 grams sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 4 poached pears, base cut to stand up
- 50 grams sultanas – optional
Directions
- Preheat oven to 180 ° C/350F/Gas Mark 4.
- Spread the sliced bread with butter on one sides and cut into triangles.
- In a large bowl, whisk the eggs with the sugar, add the cinnamon, cream and milk, and whisk until combined.
- Grease a baking dish of approximately two litre capacity. Place the pears in the centre of the dishes or prepare four individual dishes each with a pear in it. Line the dish with the buttered slices of bread and scatter some sultanas too. Finish with the layer of bread.
- Pour the pudding mix over the bread and pear mixture. Leave for ten minutes aside until the cream mixture has been absorbed.
- Bake for 35-40 minutes or until coloured and no more runny custard.
- Remove from the oven.
- Serve warm with dollops of whipped cream.
