Cranberry Asian Pear Stuffing – Bread Pudding

Ingredients

• 8 whole eggs
• 3 ½ cups half and half
• 1/3 cup brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon ground cardamom
• 1 teaspoon grounder coriander
• 8 cups Cranberry, Asian Pear Stuffing*

Instructions

1. Preheat the oven to 350°F. Whisk together the eggs, half and half, sugar, salt, pepper, cardamom, and coriander in a large bowl.
2. Add the stuffing to the bowl and mix with the custard, coat well.
3. Transfer the custard-soaked-stuffing to 2 – 9×13 inch baking dishes or thereabouts-
4. (If you want to use a different size baking dish, adjust the cooking time and look for signs of doneness.)*
5. Pour the extra custard on top of the stuffing.
6. Before baking, allow the stuffing to soak for a minimum of 1 hour up to 8 hours overnight-
7. (Cover the bread pudding with plastic wrap and place in the fridge for an overnight soak; bake in the morning).
8. Bake the stuffing-bread pudding uncovered until the custard is set and top is golden, about 1 hour. Let it rest for 15- 20 minutes before diving in.
9. If the bread pudding begins to brown before the custard has set, loosely cover it with aluminum foil.
10. *The custard is set when:
11. 1. edges pull away from the sides
12. 2. center comes out fairly clean when pierced with a knife (it will continue to cook as it rests, so don’t be afraid of a little jiggle in the middle)
13. 3. the internal temperature is 160 °F;
14. ( get out your thermometers ladies, because at 180°F you have scrambled-egg-bread pudding!)
15. Serve with the Speckled Vanilla Cranberry Glaze.