Pear Walnut Bread Pudding for #SundaySupper

The world would not be the same without storytellers and writers. Those who have the gift of taking the most mundane thing, for example going to the mailbox to get the mail, and turning it into a captivating story gives me great envy. They can articulate a breeze blowing, the crunch of grass underfoot, or a bird sitting on the mailbox in a way which draws you in and makes you want more. This is yet another thing I struggle with in the world of being a blogger: how to put into words everything about a Pear Walnut Bread Pudding or whatever I am sharing in any post.

Some stories come easier than others. Writer’s block is a very real thing. There are days I only want to write “it’s a great recipe so just make it” and yet I know it simply will not suffice. Why it is a great recipe is the first thing that comes to mind. Someone may want to know such information. There are personal back stories to start with, like how I have never cared for mushy, cooked fruit. The pears in this bread pudding stayed firm after baking and that made it stand out to me.

The vanilla sauce added another reason this bread pudding stood above the rest. Don’t put it past me to shove a few spoonfuls of it in my face for no apparent reason. It all goes back to my family’s recipe for Apple Strudel. Vanilla sauce in Germany is ridiculously good for whatever reason. Having that dessert after German potato soup is an experience everyone should have at some point in time in their life.

So what about the pear walnut bread pudding? It has softness from milk and cream soaked bread, chewiness of golden raisins, firmness of fresh pears, crunchiness from walnuts, plus earthiness of cinnamon and nutmeg. The crowning part is the comforting vanilla sauce. The photo is no indication of how I may or may not have drowned my portion in it.

Pears are a fabulous fall food. Scroll down to find more recipes featuring the bounty of autumn. Sunday Supper contributors have really outdone themselves celebrating the season. There a many great writers and storytellers in the bunch so be sure to check out each and every one in the list. I’m quite sure you will find several recipes to add to your to-cook list. Special thanks to Coleen of The Redhead Baker and Connie of The Foodie Army Wife for co-hosting this event. And be sure to let me know which fall produce is your favorite. It may inspire me to try something new for the season.

5 from 1 vote

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Pear Walnut Bread Pudding

A recipe for Pear Walnut Bread Pudding made with fresh pears. It is a wonderful fall dessert when pears are in season. Serve warm with vanilla sauce.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Author Renee

Ingredients

For the bread pudding:

• 4 cups 1-inch cubes day-old white bread
• 1/4 cup chopped walnuts
• 1/4 cup golden raisins
• 2 tablespoons unsalted butter melted
• 1 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fresh grated or ground nutmeg.
• 1 to 2 pears enough for 1 cup peeled and diced

For the vanilla sauce:

• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 large eggs plus 1 egg yolk
• 1 1/2 cups half-and-half
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

Instructions

For the bread pudding:

1. Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish.
2. Combine bread cubes, walnuts, and raisins in a large bowl. Pour melted butter on top and stir to coat.
3. Whisk together milk, cream, honey, eggs, vanilla, cinnamon, and nutmeg in a separate bowl. Pour over bread cubes and stir to combine.
4. Peel, core, and dice pears to get 1 cup of diced pears. Reserve any remaining pear pieces to enjoy separately.
5. Add the 1 cup of pears to the bread mixture and stir to combine. Transfer bread mixture to the casserole dish.
6. Bake until center of bread pudding is set, about 1 hour. Serve warm with vanilla sauce.

For the vanilla sauce:

1. In a medium bowl, whisk together sugar and flour. Add eggs and egg yolk and whisk to combine. Whisk in half-and-half and cream. Transfer mixture to a saucepan. Cook over medium heat, stirring constantly, until mixture starts to thicken and just before it reaches a simmer. Remove pan from heat. Stir in the vanilla and pour the mixture into a bowl. Press plastic wrap to the surface of the sauce to prevent a skin from forming if not serving immediately. Serve warm or at room temperature.
2. If the sauce becomes too thick, stir in hot milk, 1/4 cup at a time until desired consistency.

Recipe Notes

A recipe for Pear Walnut Bread Pudding made with fresh pears. It is a wonderful fall dessert when pears are in season. Serve warm with vanilla sauce.

Are you looking fabulous fall food recipes? Take a look at these by Sunday Supper contributors:

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash and Spinach Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning & Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi’s Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy’s Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane’s Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables, Spiced Pepitas & Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Baked French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma’s Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee’s Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D’s Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Gingerbread and Apple Loaf by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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