Pear bread pudding with dried cranberries

Caramelized pear slices make this pudding luscious. If you like, serve it sprinkled with granola. This dessert is based on a recipe from Melissa’s Produce.

Yield: 4 servings

INGREDIENTS

2tablespoons butter

1/4 cup plus 2 tablespoons granulated sugar, divided 11/2-13/4 pounds butterscotch pears (Korean pears), Asian pears or European pears, peeled and cut in slices 1/2- 3/4-inch thick

2 large eggs

1/2 cup heavy cream

3/4 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon Pinch of salt

3cups cubes of stale challah or French bread

About 3 tablespoons dried cranberries

2-2 1/2 tablespoons pine nuts

2-3 tablespoons granola or crushed granola-type cubes or bars (optional, for sprinkling) Powdered sugar (optional)

PROCEDURE

1. Preheat oven to 325degrees. Butter a square, 8-inch baking dish or spray it with cooking spray.

2. Melt butter in a large skillet over medium heat. Add 1/4 cup sugar and stir until combined. Add pear slices in an even layer, leaving space between them so they can brown. Cook, without stirring, for 8minutes until fruit begins to caramelize. Turn slices carefully with tongs and cook for 5-8minutes longer until fruit and caramel are golden brown.

3. Prepare custard by whisking together eggs, remaining 2 tablespoons sugar, cream, milk, vanilla, cinnamon and salt.

4. Spread bread cubes in prepared baking dish. Pour custard mixture over bread. Press to make sure all cubes are soaked. Add 2 tablespoons dried cranberries.

5. Set pear slices on bread mixture in one layer. Top with remaining caramel from skillet.

6. Bake for 10minutes. Sprinkle with 2tablespoons pine nuts.

7. Bake for 20-30more minutes or until fully set.

8. Serve warm, sprinkled with dried cranberries, pine nuts or granola and dusted with powdered sugar, if desired.