Servings:
Makes 6 to 8 servings
Ingredients
- 2 tablespoon softened unsalted butter
- 6 tablespoon large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup heavy cream, plus more to whip for garnish
- 4 cup day- old 1/2-inch country- bread cubes, crusts removed
- 2 cup bosc pears, peeled, cored, and cut into 1/2-inch chunks
- 1/3 cup blanched sliced almonds
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
Coat the baking dish with softened butter.
Whisk the eggs in a large bowl.
Add all but 2 tablespoons of the sugar, the vanilla, and lemon zest, and whisk to lighten the mixture.
Whisk in the milk and heavy cream.
Add the bread and pears, and pour the mixture into the prepared baking dish.
Sprinkle with the remaining 2 tablespoons of sugar and the almond slices.
Bake until the pudding is set and puffy and the top is golden, about 40 to 45 minutes.
Let cool on a rack for 15 minutes; serve warm or at room temperature, garnished with whipped cream.
