Bread Pudding Pear Pie
If you want to add more lacto ovo vegetarian recipes to your recipe box, Bread Pudding Pear Pie might be a recipe you should try. This recipe serves 8 and costs $1.17 per serving. One portion of this dish contains roughly 7g of protein, 26g of fat, and a total of 519 calories. 32 people found this recipe to be scrumptious and satisfying. This recipe from Taste of Home requires heavy whipping cream, butter, vanillan extract, and pear. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a not so awesome spoonacular score of 27%. If you like this recipe, you might also like recipes such as Pear Bread Pudding, Caramelized Pear Bread Pudding, and Pumpkin Pear Bread Pudding.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons confectioners' sugar
4 eggs
3 English muffins, crumbled
1 cup heavy whipping cream, divided
1 teaspoon grated lemon peel
1-1/2 cups milk
Fresh pear slices, optional
1 can (29 ounces) pear halves, drained
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla extract
Equipment:
bowl
wire rack
knife
sauce pan
Cooking instruction summary:
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 near 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 HomeApril/May 2004, p41 Print Add to Recipe Box Email a Friend
Step by step:
1. Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar.
2. 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 near the center comes out clean. Cool slightly on a wire rack.
3. 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.
4. Remove from heat. Stir in vanilla; set aside.
5. In a small bowl, beat the remaining cream until it begins to thicken.
6. Add confectioners' sugar; beat until stiff peaks form.
7. Cut the pie into wedges.
8. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.
Nutrition Information:
covered percent of daily need
