Butterscotch Pear Bread Pudding - cooking recipe

Ingredients

3/4 cup brown sugar
1/2 cup butter
2 eggs
1 egg yolk
3 cups whole milk
1 cup whipping cream
2 teaspoons vanilla
1 teaspoon ground nutmeg
8 cups bread (cubed, Italian works well, you want a dense bread)
3 ripe bartlett pears, peeled and cubed
1 tablespoon melted butter
1 tablespoon sugar
Butterscotch Sauce
1/4 cup butter
2/3 cup brown sugar
1 tablespoon water
1/3 cup light corn syrup
3 tablespoons whipping cream

Preparation

Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
Add 6 cups of the bread, press down and let stand for 30 minuets.
Heat oven to 325. Butter 3 qt baking dish.
Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
Top with remaining 2 cups of bread, pressing down to slightly moisten.
Brush bread cubes with melted butter and sprinkle with sugar.
Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
Cool for 30 minuets while making sauce:.
Melt butter in a pot over medium heat.
Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
Remove from heat, whisk in cream.
Serve warm over bread pudding.