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Pear Cranberry Bread Pudding

breads, desserts

4 cups day-old eggbread or Italian bread,; 1 inch cubes
1 cup chopped peeled ripe pears or apples
1/4 cup dried cranberries or raisins
2 cans (14 oz) evaporated skim milk
2/3 cup packed brown sugar
2 eggs; lightly beaten
4 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon (each) nutmeg and salt

This comforting dish is made with evaporated skim milk, which has twice the calcium of an equal serving of milk. In large bowl, combine bread, pears and cranberries. Whisk together milk, sugar, eggs, vanilla, cinnamon, nutmeg and salt; pour over bread mixture, tossing lightly. Let stand for 5 minutes. Pour into greased 8-inch (8-cup) square baking dish, pressing with spatula to level. Bake in centre of 350°F oven for 50 to 60 minutes or until crisp and golden. Serve warm.

Contributor: Canadian Living Magazine - September, 1998

Yield: 6 servings

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