- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 290 cal
- 15g fat (8g sat)
- 130mg chol
- 230mg sodium
- 36g carb
- 2g fiber
- 21g sugars
- 6g protein
Ingredients
- 4 eggs, lightly beaten
- 2 cups half-and-half
- 1/4 cup melted butter
- 1/4 cup brown sugar (or substitute raw cane sugar)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 4 cups day-old bread cubes (about 3/4-inch cubes)
- 1 cup diced ripe pear
- 1/4 cup dried cranberries
- 2 tablespoons finely minced candied ginger
- Bourbon Sauce (optional)
Directions
Preheat oven to 350° F.
In a mixing bowl, combine eggs, half-and-half, butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg and salt. Place bread cubes, pears, cranberries and ginger in a large bowl; add egg mixture. Toss to mix well.
Butter a casserole dish and pour bread mixture into it. Bake the pudding for 45 to 60 minutes, or until set in the center.
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