Bourbon Poached Pear Bread Pudding
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Bourbon Poached Pear Bread Pudding
Forget that old pumpkin pie recipe. This Thanksgiving, wow your family and friends with a Colavita's recipe for Bourbon Poached Pear Bread Pudding .
Pears poached in bourbon, nestled in sweet brioche bread, all baked to perfection with eggs, milk and the perfect warming spices of the fall season: this sounds like the perfect ending for your Thanksgiving dinner!
Try the Bourbon Poached Pear Bread Pudding instead of the traditional pie and you will not regret about it!
Pair Recipe with Bourbon Poached Pear Bread Pudding with:
Perugina Hot Chocolate
Similar Colavita Recipes:
Pumpkin Spice Tres Leches Cake
Pumpkin Chocolate Swirl Bread
Ingredients
Directions
Preheat the oven to 350°F. Spread the brioche cubes out onto a baking sheet in a single layer and toast them for 10 minutes, or until they're golden brown and crunchy.
In a small sauce pot, combine the water, bourbon and sugar and bring to a boil. Once you no longer smell alcohol, add the chopped pear and turn the heat to low. Allow them to poach until they're al dente - you want them to be a bit harder than the texture of a ripe pear - about 7 minutes. Strain and set aside to cool.
In a large mixing bowl, whisk together the eggs, milk, maple syrup, cinnamon, vanilla, salt, and 1/2 of the nutmeg. Add the toasted brioche and poached pear, gently tossing to coat. Set aside to allow the bread to soak up the wet ingredients for 5-10 minutes.
Butter or oil a 9x11 baking dish. Pour the mixture into the baking dish and bake for 35-45 minutes, until a toothpick comes out clean from the middle.
Optional: Nestle two halves of the other pear into the pudding, making sure to drizzle with Colavita olive oil before putting into the oven).
While the pudding rests for 2-3 minutes, whisk the heavy whipping cream and remaining nutmeg into a soft whip. Serve family style or plated, with a drizzle of caramel (or cajeta if you's a hero) on top.
**All of this can be done separately and stored up to 2 days in advance, simply combine it all when the time comes and plunk it in the oven!
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Ingredients
Directions
Preheat the oven to 350°F. Spread the brioche cubes out onto a baking sheet in a single layer and toast them for 10 minutes, or until they're golden brown and crunchy.
In a small sauce pot, combine the water, bourbon and sugar and bring to a boil. Once you no longer smell alcohol, add the chopped pear and turn the heat to low. Allow them to poach until they're al dente - you want them to be a bit harder than the texture of a ripe pear - about 7 minutes. Strain and set aside to cool.
In a large mixing bowl, whisk together the eggs, milk, maple syrup, cinnamon, vanilla, salt, and 1/2 of the nutmeg. Add the toasted brioche and poached pear, gently tossing to coat. Set aside to allow the bread to soak up the wet ingredients for 5-10 minutes.
Butter or oil a 9x11 baking dish. Pour the mixture into the baking dish and bake for 35-45 minutes, until a toothpick comes out clean from the middle.
Optional: Nestle two halves of the other pear into the pudding, making sure to drizzle with Colavita olive oil before putting into the oven).
While the pudding rests for 2-3 minutes, whisk the heavy whipping cream and remaining nutmeg into a soft whip. Serve family style or plated, with a drizzle of caramel (or cajeta if you's a hero) on top.
**All of this can be done separately and stored up to 2 days in advance, simply combine it all when the time comes and plunk it in the oven!