Individual bread puddings may just be the cutest dessert ever, especially when baked in colorful ramekins. Add in those fall classics: pumpkin spice, pear, and cranberry and you've got the perfect seasonal dessert! This bread pudding is also a great addition to a brunch or holiday breakfast spread. Pumpkin Spice Extract is a nice addition without being overly spicy and Pear Extract lends just enough sweetness. Pear Anglaise, served warm or cool, is a perfect complement to the puddings. Makes about 24 puddings.
Ingredients
BREAD PUDDING
PEAR CRÈME ANGLAISE
Directions
BREAD PUDDING
- Preheat the oven to 350℉.
- Cut the bread into large cubes and toast them for about 10 minutes, set aside to cool.
- Heat the cream, milk, and brown sugar to a simmer.
- Temper in the eggs and add White Chocolate Spread, let sit for a minute so the chocolate can fully melt.
- Add Madagascar Bourbon Vanilla, Pumpkin Spice and Pear Extracts, pumpkin purée, and salt to cream mixture, whisking to incorporate. Add to the toasted bread.
- Fold in chopped pears and cranberries.
- Pour into a large container, cover and refrigerate overnight.
- Preheat the oven to 350℉. Spray 2 standard muffin tins with nonstick spray or brush with oil.
- If all the liquid has been absorbed, you can add the additional ¼ cup cream and ¼ cup milk to the mixture.
- Using an ice cream scoop, fill each muffin section with the mix.
- Sprinkle each with raw sugar and bake for 50-60 minutes or until the tops are lightly browned.
- Let cool before serving.
PEAR CRÈME ANGLAISE
- Heat the cream and milk in a sauce pan to simmering.
- Combine the egg yolks and sugar in a heat-proof bowl.
- Temper in the egg yolks and sugar into the hot cream and milk.
- Heat the mixture on medium low, stirring, to a temperature of 179℉ (82°C).
- Strain, add Pear Syrup and place the container in an ice bath to stop the cooking.
- Serve warm with the bread pudding.
TIPS:
- Crème Anglaise can be kept chilled for one week.
