Huney Pear Bread Pudding – Home Trend Magazine

direction

For honey caramel sauce, mix honey, brown sugar, fresh cream, and salt in a pot over medium-low heat. Heat the whiskey gently and well for 5-7 minutes until thickened. Add butter and vanilla and cook for 1 more minute. Remove from heat and let cool slightly.

For bread pudding, preheat oven to 350 degrees Fahrenheit. Egg yolks, honey, sugar, salt, ginger and nutmeg cannot be creamed together. Slowly whip the heavy cream until fully incorporated. In another large bowl, tear or cut the croissants into 1.5-inch cubes and slowly pour the liquid over the croissants and mix. All bread pieces should be well coated. Do not overmix or combine the croissant pieces. Dice Paris Pears can be peeled or left unpeeled before dicing. Place half of the bread pudding in a large cast-iron pan or lightly sprayed 9 x 9 baking dish and top with pear halves. Repeat with the other half. Bread his pudding for 45 to 55 minutes until the top is golden brown. Drizzle the rich caramel sauce while the bread pudding is baking. Cool for 10 minutes. Serve hot topped with ice cream and drizzle with his honey caramel sauce.

material

12 large croissants, stale

3 cups heavy whipping cream

6 egg yolks

3/4 cup granulated sugar

4 tbsp KB Honey Western Sage Glacier Honey

2 teaspoons ginger

1/8 teaspoon salt

2 cups diced pears

honey caramel sauce

KB Honey 1/2 cup Western Sage Glacier Honey

1 cup brown sugar (packed)

1/2 teaspoon salt

1 cup fresh cream

4 tablespoons unsalted butter

1 teaspoon vanilla essence

KB Honey, www.kbhoneyfamily.com