This delicious Cinnamon Pear Raisin Bread Pudding has the perfect amount of sweetness!
CINNAMON PEAR RAISIN BREAD PUDDING
1 loaf La Brea Bakery Italian Round Loaf (10 cups, cubed into 1/4-inch pieces)
5 tablespoons unsalted butter (room temperature, divided)
3 cups whole milk
2 cups heavy cream
8 large eggs (room temperature)
1 cup light brown sugar (divided)
1 teaspoon vanilla extract
1 orange (zested and juiced, divided)
1/2 teaspoon freshly grated nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt (divided)
1 cup raisins
3 pears (peeled, halved, 1/2-inch thick slices)
powdered sugar (for garnish)
Preheat the oven to 350ºF. Grease a 12-inch springform pan with 1 tablespoon of butter. Wrap the outside of the base of the pan with foil.
Divide the cubed bread between two cookie sheets. Bake in the oven for 15 minutes, until dry and toasted.
Prepare custard by adding milk and heavy cream to a medium saucepan and bring to a simmer. Once simmering remove from heat.
In a large bowl, whisk together the eggs, 1/2 cup brown sugar, vanilla, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt. Slowly whisk in the warmed milk and cream.
Add the toasted bread to the custard mixture. Toss in the raisins and let sit for room temperature to soak for 30 minutes.
Meanwhile, heat a large saute pan over medium heat with the remaining 4 tablespoons of butter. Add in the pears, remaining 1/2 cup brown sugar and salt. Cook until caramelized about 5-7 minutes. Remove from the heat and add half of the orange juice to the pan. Carefully place the pears into the prepared springform pan, packing them tightly in concentric circles. Pour the caramel over the pears followed by the soaking bread mixture. Bake in the oven for 50-55 minutes, until golden.
Remove from the oven, allow to cool for 10 minutes. Invert onto a large cake stand or plate and release the pan. Garnish with powdered sugar.
Tip: If the eggs curdle after whisking in the warm milk, just strain the mixture through a fine mesh sieve and discard any solids.