Pear-Cherry Bread Pudding

By á-47

Ingredients

• 1/2 lb. day-old crusty bread, cubed (5 cups)
• 2 large pears, peeled and coarsely chopped (about 3 cups)
• 1/2 cup dried cherries
• 2 cups low-fat (1%) milk
• 1 cup fat-free half-and-half
• 1/2 cup packed brown sugar
• 2 eggs
• 1 egg white
• 1 Tbsp. brandy
• 2 tea. vanilla
• 1 tea. pumpkin pie spice
• 1 Tbsp. confectioners' sugar

Preparation

Step 1

Spray 5-6 qt. slow cooker with nonstick spray.

Add bread, pears, and cherries; toss.

Whisk next 8 ingredients in bowl, pour into slow cooker.

Cover tightly with foil, then place lid on top. Cook until toothpick inserted into center comes out clean, (3 hours on high - 5 hours hours on low).

Transfer stoneware to rack, cool 15 minutes. Run knife around pudding to loosen, invert onto large plate; invert again right-side-up onto serving plate.

Serve dusted with confectioners' sugar.