Palomino's Pear Bread Pudding

Directions

1. For the bread pudding: Combine cream and brown sugar in heavy saucepan over medium heat, stirring till brown sugar dissolves, about 2 min. Remove from heat and stir in cinnamon, nutmeg and Bourbon. Set aside.
2. Place bread cubes in large saucepan and add in lowfat milk to soak, 4 to 5 min. Squeeze excess lowfat milk from bread cubes and transfer to a separate bowl. Add in pear wedges and raisins, and mix to blend well.
3. Spread bread mix proportionately in greased, 8-inch-square cake pan. Pour cream-sugar mix proportionately over top of bread mix. Dot with diced butter. Bake at 350 degrees till set, 40 to 45 min. Let cold slightly, about 10 min, while making Bourbon Sauce.
4. For the bourbon sauce: Beat egg and sugar in bowl till sugar dissolves, 2 to 3 min. Set aside.
5. Meanwhile, bring whipping cream and butter to a simmer over medium heat, then remove from heat. Slowly pour cream mix into egg-sugar mix, stirring constantly.
6. Transfer mix to double boiler set over, but not touching, simmering water and heat till sauce has smooth, thick, shiny consistency, about 5 min. Stir in bourbon.
7. To assemble: Ladle Bourbon Sauce over entire surface of slightly cooled pudding. Serve at once on dessert plates topped with vanilla ice cream and sprinkled with cinnamon and nutmeg if you like.
8. This recipe yields 8 servings.