Food Lust People Love: Bourbon Raisin Butterscotch Pear Bread Pudding

Tuesday, December 15, 2020

Bourbon Raisin Butterscotch Pear Bread Pudding

This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

When I was growing up, and thinking about it reasonably it’s probably still true today, cakes in South American all seemed to have liquor or liqueurs as flavoring. Even cakes made for a child’s birthday party were soaked in it! Young me hated them.

Now I see the allure. As long as it’s not overdone, the alcohol adds a little punch of flavor, not unlike adding vanilla but more grown up. One of my favorite ways to add alcohol to a bake is by soaking raisins in it.

If you agree, you might want to bake my rum raisin banana muffins, my whiskey raisin oatmeal bars, or my rum raisin butter Bundt with rum honey glaze.

Once again, this is not a sponsored post but my key ingredient, the butterscotch pears, were a gift from Melissa’s Produce as part of a promotion for their Family Baking Challenge. Lots of great prizes to win including a KitchenAid mixer! You can find all the details on their website!

Bourbon Raisin Butterscotch Pear Bread Pudding

I used our favorite bourbon – Bulleit - to soak my golden raisins but if you are not a bourbon fan, substitute your favorite tipple. If you need to keep this kid-friendly, use apple juice instead. As you will see in the photos, I used Sara Lee brioche. Substitute your favorite loaf. This recipe is adapted from one on the Melissa’s Produce website.

Ingredients

For the bread pudding:

1 cup, loosely packed, or 120g golden raisins

1/2 cup or 120ml bourbon

2 large Butterscotch Pears (approx. weight = 780g)

Zest 1 small lemon

2 tablespoons fresh lemon juice

1/4 cup or 57g butter, plus extra for the pan

3/4 cup or 150g granulated sugar, divided

6 cups or about 265g cubed stale brioche bread (This was 9 slices of the Sara Lee.)

4 eggs

1 cup or 240ml whipping cream

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch salt

For serving:

Whipping cream

Method

Warm the bourbon slightly in a microwave or small pot on the stove and then pour it over the raisins in a small bowl. Cover with cling film and set aside.

Preheat your oven to 325°F or 163°C. The original recipe uses an 8x8 in or 20x20cm baking dish but you will see from the photos, I decided to use disposable aluminum pans to make sharing this delicious pudding easier, which means that I was effectively using an 8x10 in or 20x25cm pan. The bread pudding turns out slightly less deep but still wonderful. Butter whichever pan or pans you decide to use and set aside.

Core and peel the pears then toss them in a large bowl with the lemon juice to stop them from turning brown.

Melt the butter in a large skillet over medium heat. Add a 1/2 cup or 100g of the sugar and stir until combined. Add the pear slices in an even layer.

Cook, without stirring for 8 minutes until the sugar and fruit begin to caramelize.

Flip the slices and cook for a further 5-8 minutes until both the fruit and the caramel are golden brown. Remove the pan from the heat.

Meanwhile, prepare the custard by whisking the eggs in a large bowl, then adding the remaining 1/4 cup or 50g sugar, cream, milk, vanilla, lemon zest, cinnamon and salt. Whisk again to combine.

Drain the raisins and reserve the bourbon that wasn’t soaked up. Set aside a small handful for topping.

Spread half of the bread cubes into the prepared pan. Top with half of the raisins. Add a second layer with the rest of the bread cubes and top with the rest of the raisins.