Pear Hazelnut Bread Pudding


Pear Hazelnut Bread Pudding

Featuring our Pear Hazelnut Spread

serves 6

4 cups white bread (see preparation)
4 each eggs
3/4 cup sugar
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, groung
3 cups whole milk
1 jar Oregon Growers & Shippers Pear Hazelnut Spread

Bread prep: trim crusts from bread and cut in to 1/2 inch cubes, let bread dry but not harden.
Whisk eggs and sugar until smooth, then add spices and milk.
Butter a 2 quart baking dish and fill with bread cubes. Pour egg mix over top.
Let bread and mix stand for 30 minutes, periodically pressing with a spatula to absorb mix entirely.
Preheat oven to 350F.
Bake pudding in a water bath for 1 hour.
Remove from oven and spoon Oregon Growers & Shippers Pear Hazelnut Spread over top of entire pudding.
Return pudding to oven for an additional 15 minutes.

Remove and cool before serving.

Top with whipped cream and fruit.


Baking in a water bath keeps the oven temp from getting too high. Simply put a large pan in the oven filled with 1/2 inch of water. Place the pudding pan inside the larger pan.

Oregon Shipper & Growers