This bread pudding is so good you can serve it for even the most important dinner parties! Add a scoop of vanilla ice cream to the top for a delicious dessert!
- 1, 2lb loaf of Panettone Bread (cubed in 1 ½ inch cubes)
- 6 D’Anjou Pears, peeled, cored and sliced
- 1 Cup sugar
- 2 Cups brown sugar
- 1 Cube butter
- 1 1/2 Cups raisins
- 2-Cups whole milk
- 1-Quart heavy cream
- 12 Eggs
Preheat oven to 350 degrees.
Melt butter over medium heat in large sauté pan. Add sliced pears and sauté for 2 minutes.
Add brown sugar to pears, stirring to dissolve sugar and add raisins to sauté pan. Continue to cook pears until fork tender (5-7 minutes).
Place Panettone cubes in large bowl, set aside.
Mix milk, cream, sugar and eggs in a large double boiler (large stainless steel bowl over pot of boiling water). Over medium-high heat, mix milk-egg mixture with wire whip until hot and well combined, about 10 minutes, (mixture will be hot and thick like eggnog). Add pear caramel mixture to hot cream mixture and continue to mix with wire whip leaving custard chunky. Pour pear custard over bread cubes. Let mixture sit in bowl for 10 minutes. Grease a large two-inch deep baking dish and pour pear, custard, and bread mixture into large baking dish (17×13 inch). Cover baking dish with foil and bake at 350 degrees for 1 hour, uncover and bake until center is set and top is Golden brown (about ½ hour). Serve warm with ice cream. Great cold, too!