Bourbon Pear Bread Pudding with Maple Sour Cream
4 croissants, quartered, about 6-7 cups
2 tablespoons unsalted butter
2 ripe bosc pears, peeled (save one half for garnish)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
3 cups half and half
8 ounces crème fraiche or sour cream
1/4 cup sugar
1/4 cup brown sugar, packed
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
6 eggs, lightly beaten
1 tablespoon bourbon
1 cup crème fraiche (or sour cream)
1/4 cup maple syrup
1 teaspoon vanilla
1. Preheat oven
to 325 F. If the croissants are fresh, lightly toast them in the oven
for 5-10 minutes. You don't want color, you just want them dried out a
bit so they absorb the custard fully. Lightly grease a loaf pan (I used
a 9 inch one) with butter. In a medium bowl, stir the sugar, spices,
and creme fraiche or sour cream cream into the half and half. In a
separate bowl, combine the vanilla and salt with the beaten eggs.
2. Combine the egg mixture and the half and half mixture, mixing well. Add the bourbon and stir to combine.
3. Put a layer
of croissant pieces on the bottom of the pan and sprinkle with a third
of the chopped pears. Repeat until the loaf pan is full (I did three
layers). Pour the custard mixture over the croissants in the pan. Let
the mixture stand for about 15-20 minutes or until the croissants
absorbs most of the milk mixture. Top with the pear half for garnish.
Bake for 50-60 minutes, or until the custard is set but a little jiggly
in the center.
4. Remove from
oven. To garnish, mix the crème fraiche or sour cream with vanilla
extract and maple syrup. Serve on the side. Enjoy!