Ingredients
- 1 lb. bosc pears, peeled, quartered lengthwise and sliced crosswise 1/4" thick
- 3/4 cup plus 1 Tbsp. sugar
- 6 Tbsp. butter, 1 1/2 Tbsp. melted
- 2 Tbsp. fresh lemon juice
- 1/2 ta. cinnamon
- 5 eggs
- 2 cups half-and-half
- 1 - one lb. loaf cinnamon-raisin bread, sliced
- 2/3 cup cranberry sauce
- 1/2 cup chopped pecans
Preparation
Step 1
In a bowl, mix together the pears, 3 Tbsp. sugar, 1 Tbsp. melted butter, the lemon juice and 1/4 tea. cinnamon.
In another bowl, whisk together the eggs, half-and-half, and 1/2 cup sugar.
Brush both sides of the bread with the remaining 1/2 Tbsp. melted butter, then spread a thin layer of cranberry sauce on each. Stack, then halve diagonally.
Grease a medium baking dish. Arrange half of the bread in the dish, overlapping the slices slightly; top with the reserved pear mixture, the cover with the remaining bread. Pour the reserved egg mixture over the bread. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.
Preehat oven to 350 degrees. In a small bowl, combine the remaining 2 Tbsp. sugar, 1/4 tea. cinnamon and the pecans; sprinkle over the bread. In a small saucepan, melt the remaing 4 1/2 Tbsp. butter, then drizzle over the bread pudding. Transfer to a rimmed baking sheet and bake until puffy, about 1 hour.
Let cool slightly.