Jamie Geller shares her recipe for Bread Pudding with Pears, Currants and Cinnamon
Bread Pudding with Pears, Currants and Cinnamon
Servings
6 Servings
Ingredients
- 1 1-pound loaf stale whole wheat bread, cut into 1-inch cubes
- 10- ounces dried pears coarsely chopped
- 1/4 cup dried currants or raisins
- 4 cups plain rice milk
- 3 large eggs
- 3/4 cup Granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
Instructions
Preparation
- In a slow cooker, combine bread, pears and currants. In a large bowl, combine rice milk, eggs, sugar, vanilla, cinnamon and salt. Whisk to combine and pour over bread mixture. Press down lightly so all bread is covered with liquid. Cook on high for 4 hours.
- Scoop into bowls and serve warm.
Yes for sure, I’d cook it on low, maybe 200 F for 2-3 hours. Make sure it is covered.
Can this be made in the oven? If so, at what temperature and for how long?
yes for sure both will work and on low will need about 6-8 hours
Can I use soy or almond milk? Can I cook it on Lowe and for how long?
sure you can but they are more delicate and tender than the dried so they may really fall apart — I suggest cutting them into larger pieces — enJOY!
Can I use fresh pears
lol – totally agree!!
I have heard people say that bread pudding is for the “nursery” but honestly this is one of my favorite desserts. And this version is more sophisticated than the nursery kind.