Butterscotch Pears Bread Pudding

5 from 1 vote

Another rich dessert, courtesy of the #FamilyBakingChallenge and Melissas Produce.

Course: Endings

Cuisine: American

Keyword: Bread Pudding, Pears,

4 Tbs. Unsalted Butter
3/4 cup Granulated White Sugar
3 Lg. Butterscotch Pears, cored and sliced thin You can use Asian Pears also ie Bosc
6 cup Stale Brioche Bread, cubed I used Challah
2 cups Half & Half
1/2 cup Milk
4 Lg. Eggs
1 tsp. Pure Vanilla Extract
1/2 tsp. Ground Cinnamon
Pinch of Salt
1/2 cup Mini Chocolate Chips

Preheat oven to 325°F.
Spray an 8X8 baking dish with cooking spray and set aside.
Melt butter in a large skillet over medium heat.
Add ½ cup sugar and stir until combined.
Add pear slices in an even layer.
Cook, without stirring for 8 minutes until the fruit begins to caramelize. Flip slices and cook for 5-8 minutes longer until both the fruit and the caramel are golden brown
Meanwhile, prepare the custard by whisking together remaining ¼ cup sugar, half and half, milk, eggs, vanilla, cinnamon and salt.
Spread the bread cubes into the prepared pan. Sprinkle chocolate chips in. Reserve some for the top.
Pour custard mixture over the bread. Press down to make sure all cubes are soaked.
Layer pear slices evenly over the top of the bread mixture.
Top with remaining caramel from the skillet. Sprinkle with remaining chocolate chips.
Bake for 55-65 minutes until fully set. Serve dusted with powdered sugar or whipped cream.