1 loaf Artisan bread, cut in to cubes
1 cup while milk
1 cup half and half
1 cup sugar
1/3 cup brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 pear, peeled and finely chopped
1 cup cranberry sauce* ( see Sweet Orange Cranberry Sauce recipe )
1/4 cup sugar
1/4 tsp cinnamon
Crystal sugar, (optional)
Cranberry Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup cranberry juice
Preheat oven to 350
To make pudding:
Butter a medium sized baking pan or individual ramekins, bottoms lined with parchment. Set aside.
In a small bowl, stir together 1/4 sugar and cinnamon. Set aside.
In a large bowl place bread. Pour milk and half and half over bread and stir to coat. In a separate bowl, whisk together eggs with sugars. Add in melted butter and vanilla. Pour over bead mixture and mix well. Stir in chopped pear.
Place cranberry sauce in the bottom of individual ramekins, for upside down style. Then evenly distribute bread pudding mixture over the top. Sprinkle with cinnamon and sugar mixture. Place ramekins on baking and bake 35-40 minutes or until golden brown and set.
Place half of the bread mixture in to baking dish. Evenly spread cranberry sauce over the bread. Top with remaining half of bread mixture, sprinkle with sugar mixture and top with crystal sugar if desired.
Bake for 50-55 minutes or until golden brown and set.
In a medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Remove from heat and whisk in sour cream until smooth. Whisk in cranberry juice. Cool until ready to use. For a thicker sauce, refrigerate until ready to use.
For individual ramekins, run a knife around edges to loosen, invert onto individual plates. Remove parchment and top with additional cranberry sauce if desired. Serve with a swirl of caramel sauce.
For pan size, cut into even pieces. Serve with caramel sauce.
Makes 6-8 servings
Recipe by Amy Richardson