NW Smoked Salmon and Fennel Crisps
Cranberry, Pear and Goat Cheese Torta
Soups and Salads
Winter Squash Soup with Apple Butter and Thyme
Arugula Salad with Blue Cheese and Marionberry Vinaigrette
Apple Fennel Pork
Cider Glazed Roast Chicken with New Potatoes
Apple and Fennel Roasted Salmon with new potatoes and spinach
Roasted Pork Tenderloin with Cherry Zinfandel sauce & creamy green onion and ricotta polenta
Pear Hazelnut Bread Pudding
Vanilla Pear Parfait
Cranberry Pear Tart with Gingerbread Crust
Northwest Huckleberry Pancakes

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 OGS 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 OGS 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.

Home | Preserves | Chutneys | Fruit Butters | Honeys | Gift Boxes | Corporate/Group Gifts | Growers | Recipes | Press
Community | About OGS | Customer Service | Where To Buy | Contact Us | Links | Wholesale Customers | Promotions

Copyright 2005 © Oregon Growers and Shippers. All Rights Reserved.