Pear-Cranberry Bread Pudding
Miz Helen's Kitchen
Ingredients
6 cups day old french bread, 2 inch cubes
6 tablespoons butter, melted
2 cups pears, peeled and sliced
1 cup dried cranberries
3 large eggs, beaten
2 cups half and half
1/2 cup caramel ice cream topping
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
dash salt
1 cup pecans, chopped
cooking spray
Directions
In a large mixing bowl, place the bread cubes and melted butter, toss really well to coat.
Stir in the pears and cranberries.
Spray a 9 X 11 baking dish with a cooking spray, then transfer the bread and fruit to the baking dish.
In a medium mixing pitcher, mix together the eggs, half and half, 3/4 of the caramel topping, brown sugar, cinnamon, all spice, nutmeg,and salt.
Whisk the mixture together until completely combined.
Slowly pour the egg and milk mixture over the bread and fruit.
Press the top of the pudding lightly to help the bread soak up the liquid.
Let set for 20 minutes.
Bake in a 350 degree oven for 55 to 60 minutes, until lightly browned on top and the center test clean.
Remove from the oven and set on a cooling rack then sprinkle the pecans on the top of the pudding.
Cool on the rack for at least 30 minutes.
To serve, garnish with ice cream and drizzle the remainder of the caramel sauce on top.
Enjoy!