December is National Pear Month. World Pear Day is December 2nd. So celebrate with this delicious recipe for Bourbon Poached Pear Bread Pudding.

Pears poached in Bourbon…cubes of sweet brioche bread…a custard of eggs, milk..and the warm spices of the season: Who can resist?

Plus, it’s perfectly seasonal, from the beginning of fall through the holidays.

Whether it’s for dessert or a Kaffeeklatsch* the flavors in this Bourbon Poached Pear Bread Pudding have broad appeal.

For adults, a shot of Bourbon on the side or in a cup of tea or coffee only adds to the festiveness.

And yes, you can also add the shot to a glass of milk, perhaps with a touch of nutmeg.

Even more festive: a glass of this Bourbon Milk Punch recipe.

> How to tell if a pear is ripe.

> The history of pears.

> The different types of pears.

> The history of Bourbon.

> The history of bread pudding.

> More bread pudding recipes, both sweet and savory.
 
 
RECIPE: BOURBON-POACHED PEAR BREAD PUDDING

 
Thanks to Colavita for the recipe.

 
Ingredients For The Bourbon Poached Pears

 
For The Bread Pudding

 
For Serving

 
Preparation
 
1. PREHEAT the oven to 350°F. Spread the brioche cubes onto a baking sheet in a single layer and toast them for 10 minutes, or until they’re golden brown and crunchy.

2. COMBINE the water, Bourbon, and sugar in a small sauce pot and bring to a boil. Once you no longer smell alcohol, add the chopped and halved pears and turn the heat to low.

Allow the pears to poach until they’re al dente, about 7 minutes (the texture should be a bit harder than a ripe pear). Strain and set aside to cool.

3. WHISK together in a large mixing bowl the eggs, milk, maple syrup, cinnamon, vanilla, salt, and 1/2 of the nutmeg. Add the toasted brioche and poached pear, gently tossing to coat.

Set aside for 5-10 minutes to allow the bread to soak up the wet ingredients.

4. BUTTER or oil a 9″ x 11″ baking dish. Pour the mixture into the baking dish and nestle the two halves of the other pear into the pudding, making sure to brush the cut surfaces with EVOO.

5. BAKE for 35-45 minutes, until a toothpick comes out clean from the middle. While the pudding rests for 2-3 minutes…

6. WHISK the heavy whipping cream and remaining nutmeg into a soft whip. Serve family style or plated, with a scoop of vanilla ice cream and a drizzle of caramel sauce/cajeta/dulce de leche.
 
 
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*The Kaffeeklatsch originated around 1900, when German housewives would take a break during the day and gather at each others’ homes to drink coffee and chat. Kaffee is German for coffee and Klatsch means chat or gossip.

†Cajeta is a version of dulce de leche made with goat’s milk. Goat’s milk gives cajeta a unique flavor, a thicker consistency, and generally a darker color.
 
 
 

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[1] The Bourbon Pear bread pudding with a garnish of poached pears (photo © Colavita).

[2] Bosc pear are a good choice for poaching (photos #2 and #3 © Good Eggs).

[3] Anjou pears are equally good for poaching. Anjou pears can be either red or green, and the color doesn’t affect the flavor or texture. The two varieties are similar in taste and can be used interchangeably in recipes.

[4] Colavita has many delicious dessert recipes that use their extra-virgin olive oil instead of butter, making them good for vegans, the lactose intolerant, and those who don’t want the cholesterol of butter (photo © The Fresh Market | Facebook).

[5] Dulce de leche can be purchased, but here’s a recipe if you want to make your own (photo © Karolina Kolodziejczak | Unsplash).

[6] You can serve a shot of Bourbon with the dessert or one of these Bourbon cocktails (photo © Bib & Tucker).