Pear and Chocolate Nib Bread Pudding

This post was all about using random food items I had accumulated through the week. This included half of a stale baguette, half of a doubled Walnut streusel recipe, some heavy cream, and some egg whites. It all worked together very well with this bread pudding. Feel free to make some additions or subtractions when you make it.

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It also made a great breakfast (reheated) during the week for my husband. Yay for leftovers!

Directions for Pear and Chocolate Nib Bread Pudding

Adapted from Baking from My Home to Yours

  • 8 ounces stale bread, cut into 1/2 inch pieces
  • 1 pear, chopped into 1/2 inch or smaller pieces
  • 1 Tablespoon candied chocolate nibs
  • 260 g eggs (I used a mixture of 3 egg whites and whole eggs)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 cups milk (whole milk, half and half, or a mixture with heavy cream)
  • 3/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 1 Tablespoon vanilla
  • 1/2 teaspoon maple extract (or extra vanilla)
  • 1 recipe Walnut streusel
  • Boiling water

In a 9 x 5 inch loaf pan, mix together the bread, pear, and chocolate nibs.

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Place the pan in a larger pan with deep sides, placing a double layer of paper towels underneath.

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In a medium saucepan, heat the milk to 170 degrees. Whisk together the eggs, sugars, cinnamon, nutmeg, and salt.

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Temper the egg mixture with some of the milk mixture, before adding it all into the pan.

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Slowly heat the mixture over low heat, stirring constantly. Once the mixture has thickened a bit, remove from the heat.

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Add the vanilla and maple extract. Pour the custard into the loaf pan.

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Let it sit for an hour, pressing the bread into the custard every 10 minutes or so for an even soaking.

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Preheat the oven to 350 degrees. Sprinkle the top of the loaf with the walnut streusel.

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Cover the pan with foil, poking a few holes in the top. Place the pan in the oven, then pour the hot water into the surrounding pan to come halfway up the sides of the loaf pan. Bake for 30 minutes with the foil on, and at least 20 minutes with the foil off (you want a knife to come out of the center clean, and it should look golden).

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Allow to cool for a few minutes before serving.

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Directions for Pear and Chocolate Nib Bread Pudding (without pictures)

Adapted from Baking from My Home to Yours

  • 8 ounces stale bread, cut into 1/2 inch pieces
  • 1 pear, chopped into 1/2 inch or smaller pieces
  • 1 Tablespoon candied chocolate nibs
  • 260 g eggs (I used a mixture of 3 egg whites and whole eggs)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 cups milk (whole milk, half and half, or a mixture with heavy cream)
  • 3/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 1 Tablespoon vanilla
  • 1/2 teaspoon maple extract (or extra vanilla)
  • 1 recipe Walnut streusel
  • Boiling water

In a 9 x 5 inch loaf pan, mix together the bread, pear, and chocolate nibs. Place the pan in a larger pan with deep sides, placing a double layer of paper towels underneath. In a medium saucepan, heat the milk to 170 degrees. Whisk together the eggs, sugars, cinnamon, nutmeg, and salt. Temper the egg mixture with some of the milk mixture, before adding it all into the pan. Slowly heat the mixture over low heat, stirring constantly. Once the mixture has thickened a bit, remove from the heat. Add the vanilla and maple extract. Pour the custard into the loaf pan. Let it sit for an hour, pressing the bread into the custard every 10 minutes or so for an even soaking.

Preheat the oven to 350 degrees. Sprinkle the top of the loaf with the walnut streusel. Cover the pan with foil, poking a few holes in the top. Place the pan in the oven, then pour the hot water into the surrounding pan to come halfway up the sides of the loaf pan. Bake for 30 minutes with the foil on, and at least 20 minutes with the foil off (you want a knife to come out of the center clean, and it should look golden).

Allow to cool for a few minutes before serving.

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6 thoughts on “Pear and Chocolate Nib Bread Pudding

  1. Pingback: Tips-y Tuesdays: Leftovers Help | fudgingahead

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