Recipe

Caramel pear bread puddings

  • Makes 6 Item
  • 50 mins cooking
caramel pear bread puddings

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
  • 1
    Preheat oven 200°C (180°C fan forced). Grease six ¾-cup (180ml) ovenproof dishes.
  • 2
    Make 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.
  • 3
    Peel, core and coarsely chop pears.
  • 4
    Combine 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.
  • 5
    Meanwhile, 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.
  • 6
    Place smaller bread rounds, sugar-side down, into base of moulds. Line side of each mould with fingers of bread, sugar-side out, overlapping slightly.
  • 7
    Divide pear mixture evenly into moulds, reserving any leftover caramel sauce. Place larger bread rounds, sugar-side up, on top of pear mixture.
  • 8
    Bake 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.

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