Bread Pudding with Caramelized Pears
Author: Diabetes Comfort Food by Johanna Burkhard
Recipe type: Desserts
Bread pudding is comfort food and this version is lighter and more diabetic friendly than others. Low fat.
- 6 slices whole wheat sandwich bread
- 2 tablespoon butter, softened
- 4 eggs
- ⅔ cup granulated sugar, divided
- 2 tsp vanilla
- 2 cups hot low-fat milk
- 4 pears, peeled, cored and sliced
- ½ teaspoon freshly grated nutmeg
- ⅓ cup raisins
- ¼ cup sliced blanched almonds
- Preheat oven to 350ºF.
- Spray 8-cup baking dish.
- Trim crusts from bread
- Butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping triangles.
- In a large bowl, whisk together eggs, ⅓ eggs, ⅓ cup 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 tablespoons water, stirring occasionally, until mixture turns a deep caramel color.
- Immediately add pears and nutmeg (be careful of spatters).
- 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 shallow 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.
Calories: 247 Fat: 7g Saturated fat: 3g Carbohydrates: 41g Sodium: 150mg Fiber: 3g Protein: 8g Cholesterol: 103mg