Caramelized Pear Bread Pudding

Ingredients:

6 slices whole wheat sandwich bread

2 tbsp 25 mL butter, softened

4 eggs

2/3 cup 150 mL granulated sugar, divided

2 tsp 10 mL vanilla

2 cups 500 mL hot low-fat milk

4 pears, peeled, cored and sliced

½ tsp 2 mL freshly grated nutmeg

1/3 cup 75 mL raisins

¼ cup 50 mL sliced blanched almonds

Instructions:

Preheat oven to 350°F (180°C)

Trim crusts from bread; butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.

In a large bowl, whisk together eggs, 1/3 cup 75 mL of the sugar and vanilla. Whisk in hot milk in a stream, stirring constantly. Pour over bread.

In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp 25 mL water, stirring occasionally, until mixture turns a deep caramel color. Immediately add pears and nutmeg be careful of splatters. Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth. Stir in raisins; spoon evenly over bread slices. Sprinkle almonds over top.

Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish. 

Bake for 40 to 45 minutes or until custard is set in center. Remove from water bath, place on rack to cool.