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Tuesday, July 20, 2010

Spiced Pear Butter Bread Pudding

This is an old standbye, easy-peasy recipe that uses up that stale bread you just might have left in the pantry.  My family loves this bread pudding and when I make it for my farmer's market customers, I usually sell out of my Spiced Pear Butter.  It tastes like the fall and reminds me of the days when the chill would fill the air and the leaves would begin to change.  Now that I am living in Florida, the fall signals a time that the humidity dissapates and the cooler days of winter are fast approaching.   This recipe would work equally as well with Apple Butter if you have that on hand.  You can substitute fresh apples for the pears, substitute cranberries for the raisins, all of it works deliciously.

Ingredients:   1 lb cubed bread
                    1 cup milk
                    1 8 oz jar Sunchowder's Spiced Pear Butter
                    1/2 cup raisins
                    2 Fresh Pears chopped fine
                    3 eggs
                    1/2 cup milk
                    1 tsp Cinnamon
                    Pinch kosher salt
                    4 Tbsp Butter Chopped


Preheat oven to 350 degrees.   I use a deep 8 X 8 baking dish.  Cube the bread, lay into your casserole and pour 1 cup milk over, let this soak for 20 minutes.  In a mixing bowl, pour 3 eggs, 1/2 cup milk and beat, then add the balance of the ingredients except butter. Pour this milk, egg and fruit mixture over the bread cubes. Dot casserole with the 4 Tbsp butter chopped.  Bake 45 minutes until set.

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