Spiced Pear Bread Pudding with Butterscotch Sauce

Spouse loves her bread pudding...and I mean LOVES her bread pudding. She thinks it is the best thing that it is possible to eat. Pears are also her favorite fruit and there were some ripening on the counter, so I decided while she was still in bed this morning to invent this version of her favorite dessert to have at Sunday brunch.

We never actually got to the brunch part, just the dessert because she insisted I bake it right away when she got up. She ate two pieces of this by 8 AM!! I think she's already planning the extra gym visits this week! ;)

Originally published on April 19, 2009.

• 5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss in ½ the bread cubes in an even layer. Sprinkle the bread cubes with:

• 1 tsp cinnamon
• ½ tsp freshly grated nutmeg
• 3 medium size pears cut in large cubes

Repeat the layer with the remaining bread cubes, and the same amount of cinnamon and nutmeg.

Whisk together:

• 1 cup whipping cream
• 1 cup milk
• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 tbsp vanilla extract
• Pinch salt

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for about a half hour or covered in the fridge overnight.

Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Butterscotch Sauce.

Butterscotch Sauce

• 1 cup firm packed brown sugar
• 1/3 cup butter
• 2/3 cup whipping cream
• 2 tsp vanilla extract
• 2 tbsp honey (or corn syrup)

Boil all together gently for about 5-6 minutes.