Pear & Apricot Bread Pudding

Yield: 24 servings.

1 lb. 2 oz. soft bread or rolls (challah, French-style bread, etc.)
12 large eggs
1 cup sugar, granulated
1 Tbsp. vanilla
1½ quart milk
2 cups heavy cream
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
3 Tbsp. unsalted butter, softened
1 qt. (2 lb., 2 oz.) Pacific Northwest Canned Pears, chunks, drained
1½ cups dried apricots, slivered

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.