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Bread Pudding with Pears, Currants and Cinnamon

 

February 14th 2011

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Bread Pudding with Pears, Currants and Cinnamon
 

 

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Recipe

Bread Pudding with Pears, Currants and Cinnamon

Jamie Geller shares her recipe for Bread Pudding with Pears, Currants and Cinnamon

Times

  • Prep Time : 15 minutes min
  • Cook Time : 4 hours min
  • Ready Time : 19 min

Servings

6 to 8 s

Ingredients

  • 1 (1-pound) loaf stale whole wheat bread, cut into 1-inch cubes
  • 10- ounces dried pears, coarsely chopped
  • 1/4 cup dried currants or raisins
  • 4 cups plain rice milk
  • 3 large eggs
  • 3/4 cup Granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt

Directions

Preparation

  1. In a slow cooker, combine bread, pears and currants. In a large bowl, combine rice milk, eggs, sugar, vanilla, cinnamon and salt. Whisk to combine and pour over bread mixture. Press down lightly so all bread is covered with liquid. Cook on high for 4 hours.
  2. Scoop into bowls and serve warm.

Tags

About Jamie Geller

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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