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Article by Victoria Heerschap
This warm and yummy morning treat really sticks to your ribs. It’s filling and sweet and utterly satisfying. It’s a bit of a cheat to use the creamer instead of making your own custard, but it also gives you a bit of leeway with the mix. Try your favorite coffee creamer flavor for a twist on this classic breakfast.
Cranberry Pear Bread Pudding Recipe
Ingredients:
2 loaves challah
12 lightly beaten eggs
4 cups sweet cream creamer
2 cups dried cranberries
6 large pears – peeled and sliced
1 ½ cup brown sugar
1 cup walnuts – chopped
3 tsp. cinnamon
Directions:
Preheat your oven to 400℉.
Grease a large cake pan by rubbing it generously with butter on the bottom and sides.
Tear the loaves of challah bread into large chunks, then place in a large mixing bowl. Add the eggs, creamer, pears, cranberries, brown sugar, cinnamon and walnuts and stir until the ingredients are well mixed and the bread has soaked up most of the liquid.
Spread the pudding into the cake pan in an even layer. Bake for 30 minutes. Check for doneness by inserting a knife into the center of the pudding. If it comes out clean, you’re good to go. If it has any liquid clinging to it, add 10 minutes to the baking time. Serve warm.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.