Pear Bread Pudding
Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well.
- Servings: 12
Source: Martha Stewart Living, October/November 1992
- 12 Poached Pears, quartered and cored, poaching liquid reserved
- 8 slices fresh brioche or white bread, crusts removed
- 2 cups milk
- 2 cups heavy cream
- 3 large eggs
- 2/3 cup brown sugar
- 1/2 teaspoon ground coriander
- Pinch of salt
- 1 Bartlett pear, quartered, cored, and thinly sliced, for garnish
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 cup milk
- 1 cup pear-poaching liquid
Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.