Weekly Recipe: Pear and Ginger Bread Pudding
Ingredients (Serves 6):
6 slices of bread, crusts removed
45g softened salted butter
3 tbsp. ginger jam/preserve
4-5 ripe comice/conference pears, peeled, cored & diced
3 medium eggs, beaten
180g demerara sugar
450ml semi-skimmed milk
Method:
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Preheat the oven to 190⁰C/180⁰C fan/gas mark 5.
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Next, butter the bread slices and spread the ginger jam/preserve over them, then remove the crusts and cut each slice diagonally into 2 triangles. Arrange half of the bread in an oven proof dish approx. 25cm/20cm/5cm.
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Now, distribute the chopped pear evenly over the bread.
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Beat the eggs, half the sugar and milk together in a bowl. Dunk the remaining bread, piece by piece in the custard mixture, then arrange them on top of the pear. Pour the remaining custard over the top and allow to soak in for 5-10 minutes.
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Sprinkle the remaining sugar over the top and place in the oven on middle shelf for roughly 1 ½ hours.
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Once cooked the custard should be set with a slight wobble to it and the bread should be golden brown and caramelised.
Toms Top Tips:
Everybody’s ovens work slightly differently so my recommendation is to give it 45 minutes and then check every 15 minutes or so until it looks cooked to perfection. I would recommend serving this pudding hot with a scoop of vanilla ice cream.