Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

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