Pear Bread Pudding

I don't believe in heating up my kitchen any more than is necessary during summer. My a/c bill skyrockets, and who needs that? So, here's a simple dessert you make in the crock pot! Smells marvelous! I changed it slightly from the original.



First change: I save all bread heels. No one likes them, and it's a shame to waste perfectly good bread. So, I keep a freezer bag in the door of the freezer, and all bread heels go in there, waiting to be my next bread pudding.



Second change: Fresh fruit lasts maybe a day or two around here, so I used canned pears for this recipe.



Third change: I use slow cooker liners. They make cleanup a breeze. However, you can spray the crock with cooking spray.



Pear Bread Pudding



1 lb. bread pieces (16 oz) or one loaf french/challah bread, torn into bite-sized pieces

1/2 cup trans-free margarine or butter

1/2 cup packed brown sugar

1/2 cup sugar

1 Tbsp. all-purpose flour

2 tsp. ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

Pinch ground ginger

16 halves of canned pears, reserving liquid. (about 2-3 cans)

1/4 cup reserved pear juice, apple juice, or water



Coat your slow cooker with cooking spray or use a liner. Your choice. Put the bread pieces in a large bowl. Melt the margarine in the microwave and pour it over the bread. Stir to moisten. Add sugars, flour, and spices. Stir/toss to coat thoroughly.



Put 1/3 of the bread in the crock. Layer with eight of the pear halves. Put on another 1/3 of the total bread. Layer another eight of the pears. Top with the remaining bread. Drizzle the pear juice over everything.



Cover. Cook on low a few hours until mixture is hot and bubbly, then reduce to Warm. Serve hot or cold, as is your preference. Goes well with either ice cream, dulche de leche, or Cool Whip.