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whole wheat sandwich bread butter eggs sugar vanilla milk nutmeg raisins almonds baking dish Shallow roasting pan
Viewed: 39 - Published at: 7 years agoIngredients
- 6 slices whole wheat sandwich bread
- 2 tbsp (25 mL) butter, softened
- 4 eggs
- 2/3 cup (150 mL) granulated sugar, divided
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) hot low-fat milk
- 4 pears, peeled, cored and sliced
- 1/2 tsp (2 mL) freshly grated nutmeg
- 1/3 cup (75 mL) raisins
- 1/4 cup (50 mL) sliced blanched almonds
- 8-cup (2 L) baking dish, sprayed
- Shallow roasting pan
Method
- Preheat oven to 350F (180C)
- Trim crusts from bread; butter one side of each bread slice.
- Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.
- In a large bowl, whisk together eggs, 1/3 cup (75 mL) of the sugar and vanilla.
- Whisk in hot milk in a stream, stirring constantly.
- Pour over bread.
- In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp (25 mL) water, stirring occasionally, until mixture turns a deep caramel color.
- Immediately add pears and nutmeg (be careful of spatters).
- Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth.
- Stir in raisins; spoon evenly over bread slices.
- Sprinkle almonds over top.
- Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish.
- Bake for 40 to 45 minutes or until custard is set in center.
- Remove from water bath; place on rack to cool.
