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Berry Bread Pudding Recipe


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     Berry Bread Pudding

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   6-8

1 lb. Bosc pears--peeled, quartered lengthwise & sliced crosswise 1/4 in. thick
3/4 c. plus 1 T. sugar
1 stick (4 oz.) unsalted butter, melted
2 T. fresh lemon juice
1/2 t. ground cinnamon
5 lg. eggs
2 c. half-and-half
One 1 lb. loaf cinnamon-raisin bread, sliced
2/3 c. Cranberry sauce (recipe in cookbook)
1/2 chopped walnuts

In a med. bowl, mix together the pears, 3 T. sugar, 1 T. melted butter, the lemon juice and 1/4 t. cinnamon; set aside. In a lg. bowl, whisk together the eggs, half-and-half and 1/2 c. sugar; set aside.
Lightly brush both sides of each bread slice with melted butter, then spread with a thin layer of cranberry sauce. Stack the slices and cut in half diagonally.
Brush about 1 T. melted butter in a 2-qt. round or shallow square baking dish. Arrange half the bread in the dish, overlapping the slices slightly; top with the reserved pear mixture, then cover with the remaining bread. Pour the reserved egg mixture over the bread. Cover the dish with plastic wrap and let stand at room temperature for up to 1 hr. or refrigerate over night.
Preheat the oven to 350 degree. In a sm. bowl, combine the remaining 2 T. sugar, 1/4 t. cinnamon and the walnuts; sprinkle over the bread. Drizzle the bread pudding with the remaining butter, place on a rimmed baking sheet and bake until puffed and golden, about 1 hr. Let cool.

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