5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)
1 tsp cinnamon
½ tsp freshly grated nutmeg
3 medium size pears cut in large cubes
1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
⅓ cup white sugar
⅓ cup brown sugar
1 tbsp vanilla extract
Pinch salt
For the Butterscotch Sauce
1 cup firm packed brown sugar
⅓ cup butter
⅔ cup whipping cream
2 tsp vanilla extract
2 tbsp honey (or corn syrup)
Instructions
Grease an 8x8 inch baking dish well.
Toss in ½ the bread cubes in an even layer. Sprinkle the bread cubes with the cinnamon, nutmeg and diced pears.
Repeat the layer with the remaining bread cubes, and the same amount of cinnamon and nutmeg.
Whisk together the cream, milk, egg yolk, eggs, white sugar, brown sugar, vanilla and salt until the sugar is dissolved.
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for about a half hour or covered in the fridge overnight if you are having it for brunch.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Butterscotch Sauce.
For the Butterscotch Sauce
Boil all of the ingredients for the sauce together gently for about 5-6 minutes in a medium sized pot. Watch it very carefully and only boil it gently or it will easily foam up over the edge of the pot.
Make sure to allow this sauce to cool for 20 minutes or more before serving because it will be hot enough to burn,
Note
Source recipes -Here-
