Pear-Cranberry (or Apple-Raisin) Bread Pudding

Bread pudding is yet another dish that I've been introduced to since living in Richmond. I was attending a fancy scholarship brunch (back when I was still a nursing student) at the famous Jefferson Hotel, when, in good Southern tradition, they served us each a generous portion of bread pudding for dessert. It consisted of thinly sliced apples dusted with cinnamon and soft white bread, baked into a custard, chilled, and served with a dollop of vanilla cream. I was sold. I knew I'd be making bread pudding in the near future.

Did I mention that for Christmas I got an ice cream maker? It's been on my wishlist for ages. And now my dreams of homemade ice cream have come true. So I not only made bread pudding, but I creamed my first batch of vanilla ice cream (with a real vanilla bean)! Instead of apples and raisins, I loaded my bread pudding with beautiful ripe pears and sweetened dried cranberries (Dustin hates raisins). The ice cream went on top and pooled all over the sides of the warm pudding. The combination was heavenly. Now that's how you do dessert 'round here.

Pear-Cranberry (or Apple-Raisin) Bread Pudding

INGREDIENTS
2 cups whole milk
1/4 cup brown sugar
1/2 cup white sugar
4 eggs
3 Tbsp. unsalted butter, melted
1/2 tsp. cinnamon + extra for sprinkling on top
1/8 tsp. salt
1/8 tsp. nutmeg
1 tsp. pure vanilla extract
~ 4 cups crust-less white bread or challah, cubed
1-2 apples or pears (depending on size and how much fruit you want), peeled and chopped or sliced
1/2 cup raisins or dried cranberries

DIRECTIONS
1. Preheat oven to 350 F. Butter an 8 x 8-inch baking dish.

2. Whisk milk, sugars, eggs, butter, cinnamon, nutmeg, salt, and vanilla in large bowl to blend. Fold in bread, apples (or pears), and raisins (or cranberries). Pour batter into prepared dish.

3. Bake in preheated oven 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, 20-30 minutes longer. Remove from the oven to cool on a wire rack. Serve warm with whipped cream or vanilla ice cream.

Makes an 8x8 square pan.

(Adapted from Epicurious via Slow Like Honey)