Cranberry Pear Bread Pudding - cooking recipe

Ingredients

1/2 cup dried cranberries
1/4 cup pear eau de vie such as Poire William or pear nectar
3 medium ripe firm Bosc or d'anjou pears (about 1 pound)
2 Tbsp. unsalted butter
1 cup granulated sugar, divided
6 large eggs
4 cups half and half
1 tsp. vanilla
6 slices challah or brioche bread or 10 to 12 slices French baguette, about 1/2 inch thick
Confectioners' sugar (optional)

Preparation

Place the cranberries in a small bowl and pour the eau de vie over them.
Peel, core and slice pears into six pieces each.
Melt the butter in a large skillet over medium heat and, when it ceases foaming, add 1/4 cup sugar and the pears along with the eau de vie and cranberries.
Cook, stirring gently until the sugar melts and the mixture is warm.
Preheat oven to 350\u00b0.
Whisk eggs, then whisk in the remaining sugar, half and half and vanilla.
Lightly butter a baking dish and line it with bread, overlapping the slices slightly.
Distribute the pear mixture over the bread, the pour the custard over.
Let the pudding rest for about 15 minutes, then set the dish in a water bath.
Bake the pudding for about 45 minutes, until it is set but not dry.
Serve warm or at room temperature, dusted with confectioners' sugar.