Tart Cherr y Poached Pear Bread Pudding
Take cut bread cubes and place in to large bowl and set aside. To make cream anglaise heat cream and milk until scolding, as cream and milk are heating up mix egg yolks with ¾ cup of sugar until smooth. Add scolded cream mixture to egg slowly tempering then add vanilla, set aside and let cool.
Poach pears in 1½ cups of water and ½ cup of sugar for 5 minutes and strained set aside.
Now add cream anglaise to bread cubes reserving and chilling ½ cup for sauce. Fold in pears, tart cherries and raisins. Coat 9 by 9 baking pan or bread loaf pan with butter and add pudding mixture covering it with foil. Bake for 40 minutes.
Ingredients
Directions
Take cut bread cubes and place in to large bowl and set aside. To make cream anglaise heat cream and milk until scolding, as cream and milk are heating up mix egg yolks with ¾ cup of sugar until smooth. Add scolded cream mixture to egg slowly tempering then add vanilla, set aside and let cool.
Poach pears in 1½ cups of water and ½ cup of sugar for 5 minutes and strained set aside.
Now add cream anglaise to bread cubes reserving and chilling ½ cup for sauce. Fold in pears, tart cherries and raisins. Coat 9 by 9 baking pan or bread loaf pan with butter and add pudding mixture covering it with foil. Bake for 40 minutes.