pound Bosc pears—peeled, quartered lengthwise and sliced crosswise ¼ inch thick
cup plus 1 tablespoon sugar
stick (4 ounces) unsalted butter, melted
tablespoons fresh lemon juice
teaspoon ground cinnamon
1-pound loaf cinnamon-raisin bread, sliced
cup Cranberry Sauce, or store-bought cranberry sauce ½ cup chopped walnuts
Use apples instead of pears.
In a medium bowl, mix together the pears, 3 tablespoons sugar, 1 tablespoon melted butter, the lemon juice and 1/4 teaspoon cinnamon; set aside. In a large bowl, whisk together the eggs, half-and-half and 1/2 cup sugar; set aside. Lightly brush both sides of each bread slice with melted butter, then spread with a thin layer of cranberry sauce. Stack the slices and cut in half diagonally. Brush about 1 tablespoon melted butter in a 2-quart round or shallow square baking dish. Arrange half the bread in the dish, overlapping the slices slightly; top with the reserved pear mixture, then cover with the remaining bread. Pour the reserved egg mixture over the bread. Cover the dish with plastic wrap and let stand at room temperature for up to 1 hour or refrigerate overnight. Preheat the oven to 350°. In a small bowl, combine the remaining 2 tablespoons sugar, 1/4 teaspoon cinnamon and the walnuts; sprinkle over the bread. Drizzle the bread pudding with the remaining butter, place on a rimmed baking sheet and bake until puffed and golden, about 1 hour. Let cool.