Pear in the Pudding

DEAR SOS: When we dined at Palomino Euro Bistro in Westwood, we had a pear bread pudding unlike any we have ever tasted. It was absolutely delicious, and we would love to have the recipe.

CHARLES and RENEE WEISENBERG

Beverly Hills

DEAR CHARLES and RENEE: The Palomino people faxed the recipe immediately. What a terrific dessert it will make for the holiday season.

Palomino’s Pear Bread Pudding

Active Work Time: 40 minutes * Total Preparation Time: 2 hours

BREAD PUDDING

1 cup whipping cream

3/4 cup brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup Bourbon

1 loaf (1/2 pound) stale French bread, cut in cubes

1 cup milk

1 Bartlett pear, peeled, cored and cut into thin wedges

1 1/2 cups golden raisins

1/4 cup (1/2 stick) butter, diced, plus more for greasing

* Combine cream and brown sugar in heavy saucepan over medium heat, stirring until brown sugar dissolves, about 2 minutes. Remove from heat and stir in cinnamon, nutmeg and Bourbon. Set aside.

* Place bread cubes in large saucepan and add milk to soak, 4 to 5 minutes. Squeeze excess milk from bread cubes and transfer to a separate bowl. Add pear wedges and raisins, and mix to blend well.

* Spread bread mixture evenly in greased, 8-inch-square cake pan. Pour cream-sugar mixture evenly over top of bread mixture. Dot with diced butter. Bake at 350 degrees until set, 40 to 45 minutes. Let cool slightly, about 10 minutes, while making Bourbon Sauce.

BOURBON SAUCE

1 egg

1/2 cup sugar

1/4 cup whipping cream

1/4 cup (1/2 stick) butter, softened

1/4 cup Bourbon

* Beat egg and sugar in bowl until sugar dissolves, 2 to 3 minutes. Set aside.

* Meanwhile, bring whipping cream and butter to a simmer over medium heat, then remove from heat. Slowly pour cream mixture into egg-sugar mixture, stirring constantly. Transfer mixture to double boiler set over, but not touching, simmering water and heat until sauce has smooth, thick, shiny consistency, about 5 minutes. Stir in Bourbon.

ASSEMBLY

Vanilla ice cream, for serving

Ground cinnamon, for garnish

Ground nutmeg, for garnish

* 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 desired.

8 servings. Each serving, without ice cream: 597 calories; 347 mg sodium; 112 mg cholesterol; 28 grams fat; 77 grams carbohydrates; 6 grams protein; 0.73 gram fiber.