Caramel pear bread puddings
Apr 30, 2010 2:00pm- 50 mins cooking
- Makes 6 Item
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Ingredients
Caramel pear bread puddings
- 3 medium_piece (690g) pears
- 1/3 cup (75g) firmly packed light brown sugar
- 90 gram butter
- 2 tablespoon lemon rind, finely grated
- 60 gram butter, extra
- 21 slice (945g) white bread
- 1/4 cup (55g) caster (superfine) sugar
- 2 teaspoon ground cinnamon
- 2 (200g) corella pears
- 1/2 cup (110g) caster (superfine) sugar
Method
Caramel pear bread puddings
- 1Preheat oven 200°C (180°C fan forced). Grease six ¾-cup (180ml) ovenproof dishes.
- 2Make pear wafers. Line oven tray with baking paper. Using a mandoline or V-slicer, thinly slice 2 corella pears lengthways. Place pear slices, in single layer, on tray, sprinkle with sugar. Bake about 20 minutes or until pears are crisp. Stand the tray on a wire rack to cool.
- 3Peel, core and coarsely chop pears.
- 4Combine brown sugar, butter and rind in medium saucepan, stir over high heat, without boiling, until sugar dissolves. Add chopped pear, simmer, covered, until pear is tender. Remove from heat.
- 5Meanwhile, melt extra butter. Remove crusts from bread. Using 5cm (2-inch) round cutter, cut rounds from 6 slices of bread, using 6.5cm (2¾-inch) round cutter, cut rounds from 6 slices of bread. Cut each of the remaining 9 slices of bread into 3 finger lengths. Brush all bread pieces, both sides, with melted butter. Sprinkle one side of bread pieces with combined caster sugar and cinnamon.
- 6Place smaller bread rounds, sugar-side down, into base of moulds. Line side of each mould with fingers of bread, sugar-side out, overlapping slightly.
- 7Divide pear mixture evenly into moulds, reserving any leftover caramel sauce. Place larger bread rounds, sugar-side up, on top of pear mixture.
- 8Bake puddings for about 25 minutes or until browned lightly and crisp. Serve puddings with pear wafers, leftover caramel sauce, and pouring cream or ice-cream.
Notes
We used dariole moulds for the pudding, a texas muffin pan would work well, too.