Warm Pear Spiced Raisin Bread and Butter Pudding
Great for brunch, but great for dessert as well! This is such a versatile recipe to bring to the table, and it's a great way to use up those soft, ripe pears in the fruit bowl. Why not try using the Sweet Spiced Sugar Blend from The Easter Issue in lieu of the mixed spice and sugar for a great flavour boost?
Recipe Tester Feedback: “It was enjoyed by all the family, and the pear gives it an unexpected sweet hit. It baked up beautifully and tastes great." - Tracey
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 30 minutes
Can be frozen
You will need:
- pear - 3, ripe, peeled, cored and cubed
- mixed spice - 1 tsp, ground
- sugar - 1 Tbsp
- bread - 10 thick slices, raisin, * (*can use GF)
- butter - 30g, can use more if you prefer
- milk - 400g
- cream - 300g, pure or double
- eggs - 4
- sugar - 60g
- Preheat the oven to 180C. Lightly grease a baking dish with a little butter.
- Add the cubed pears (3), mixed spice (1 tsp) and sugar (1 Tbsp) into a small bowl. Mix to combine.
- Spread each slice of raisin bread (10) with a little butter (30g total) and cut them into 2cm cubes.
- Place the bread cubes into the baking dish and sprinkle the pear mix over the top.
- Add the milk (400g), cream (300g), eggs (4) and sugar (60g) to the bowl. Mix Speed 6 / 10 seconds.
- Gently pour this custard mixture over the top of the bread cubes.
- Bake for 30-40 minutes or until the custard is cooked through.
- Serve warm.
Make your own!
* Make your own raisin bread with the Gluten Free Raisin Toast recipe from The Breakfast Issue.