Toffee pear bread and butter pudding
80 g, (4 slices) day old, quartered, crusts removed
Canned pears in natural juice, drained
410 g, sliced
1½ cup(s), (375ml)
1 tsp, vanilla
¼ cup(s), (55g), extra
1 x 3 second spray(s)
- Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Cut bread into quarters diagonally. Layer half the pears over base of prepared dish, then top with half the bread. Repeat layering with remaining pears and bread. Whisk milk, eggs, sugar and essence in a medium bowl. Pour over bread dish. Stand for 30 minutes.
- Meanwhile, preheat oven to 160ºC or 140ºC fan-forced. Spread almonds onto a baking tray and bake for 3–4 minutes or until lightly toasted.
- Line a roasting pan with a folded tea towel to prevent slipping. Place ovenproof dish into pan on top of tea towel. Pour enough boiling water into pan to come halfway up sides of ovenproof dish. Bake for 1 hour or until just set. Remove pudding from pan, then sprinkle with almonds.
- Place extra sugar in a saucepan over low heat. Cook, without stirring, for 3–4 minutes or until dissolved and dark golden. Gently swirl pan as sugar melts to dissolve it evenly. Using a wooden spoon, drizzle toffee over bread & butter pudding. Stand for 5 minutes to cool and set, then serve.