Bread Pudding Pear Pie Recipe

5 5 5
Bread Pudding Pear Pie Recipe
Bread Pudding Pear Pie Recipe photo by Taste of Home
Publisher Photo

Bread Pudding Pear Pie Recipe

Read Reviews
5 5 5
Publisher Photo
I've been serving this simple but elegant dessert for many years, after a friend shared the recipe, I especially enjoy baking yummy desserts. I guess it's in the genes--my grandfather came over from Norway and started a bakery in a small Minnesota town. -Kris Bailey Villand, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 can (29 ounces) pear halves, drained
  • 4 large eggs
  • 1/3 cup sugar
  • 1-1/2 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 3 English muffins, crumbled
  • BUTTERSCOTCH SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
  • Fresh pear slices, optional

Directions

Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.
In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut the pie into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce. Yield: 8 servings.
Originally published as Bread Pudding Pear Pie in Taste of Home April/May 2004, p41

Nutritional Facts

1 slice: 541 calories, 27g fat (16g saturated fat), 184mg cholesterol, 370mg sodium, 70g carbohydrate (56g sugars, 2g fiber), 7g protein.

  • 1 can (29 ounces) pear halves, drained
  • 4 large eggs
  • 1/3 cup sugar
  • 1-1/2 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 3 English muffins, crumbled
  • BUTTERSCOTCH SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
  • Fresh pear slices, optional
  1. Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
  2. For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.
  3. In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut the pie into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce. Yield: 8 servings.
Originally published as Bread Pudding Pear Pie in Taste of Home April/May 2004, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBread Pudding Pear Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ellendiep User ID: 2489910 205953
Reviewed Dec. 21, 2011

"Yummy! Nice lemon flavor; change from regular bread pudding."

MY REVIEW
vewebber58 User ID: 998755 132928
Reviewed Apr. 26, 2011

"A yummy dessert! The sauce is delicious on it, and it's sooooo rich......a little bit goes a long way, and I'd probably not make it every time I make the pudding. I may just use a little whipped cream on top when I make it again, or make a lemon sauce to put over it. The pudding itself is not very sweet, which I appreciate, since the sauce is so sweet."

MY REVIEW
K9ChemoNurse User ID: 290351 132237
Reviewed Jun. 7, 2010

"The lemon flavor in the bread pudding is completely unexpected but what a refreshing difference. Its not warm and fuzzy like "regular" bread pudding but clean with a boom of lemon. I did not make the topping and it still was wonderful. I am considering leaving out the pears entirely as they seem to only add a different texture and not much taste. I served it with a bit of heavy whipping cream poured over top. A great and easy recipe. I will make it over and over!

Roxanne in DE"

MY REVIEW
LeLimey User ID: 4716277 136770
Reviewed Jun. 1, 2010

"I made this pudding for memorial day and it was just wonderful. The pudding with the butterscotch sauce was a perfect blend of flavours. I served it with vanilla ice cream instead of whipped cream as I was serving ice cream fanatics! They all loved it and so did I. I shall definitely make over and over again and I thank you for such a simple but delicious dessert."

MY REVIEW
Mangolicious1 User ID: 3721249 109296
Reviewed Jan. 25, 2009

"I made this pudding twice and received excellent reveiws. All my guests have been asking for this receipe. It has been a great dessert for my gatherings. Each time I left out the topping it was still hit."

Loading Image