I was really excited about this one. It says that Challah and brioche are the best bases for this recipe, and I love to have an excuse to make a batch of challah. I have a yummy recipe that I blogged about last year. I repeated this and had enough to eat fresh and as french toast over the weekend in addition to using it for this big recipe!
Pudding ingredients
Eggs, sugar, vanilla, and salt
whisked
Some milk to whisk in
Whisked
Soaking the bread cubes (overnight)
After turning them once
Vanilla Sauce ingredients
Warming the milk
Yolks, salt, and sugar
With some hot milk added to the egg mixture
Egg mixture in the main pan and continuing to cook
Bubbling up!
Straining into a bowl over an ice bath
the result looked pretty eggy, not sure if it was supposed to look like that…
After adding the vanilla
And then the brandy
Caramelized pear ingredients
Melting the butter
Melted and with some sugar sprinkled on top
Pears a-cooking
Nice and steamy
After flipping them
Soaked bread spread into the baking dish
I left them on the pan a bit too long, and they blackened a bit. They didn’t smell or taste bad but they weren’t as they should have been
Pears on top of the bread pudding!
Baked fresh out of the oven
Baked pears
With the vanilla sauce on it.
This one was very delicious although next time I would be more careful with the caramelization of the pears. It had a *little* too much of a burnt taste.
Sweet Tooth Mama 