Yield: 6 servings
12 oz stale bread (brioche or any other egg bread is especially good here)
1 ripe pear, peeled and diced
1 cup whole milk
1 cup heavy cream
3 large eggs, room temperature
2 large egg yolks, room temperature
½ cup sugar
¼ cup OMG! Cinnamon Pear Lime White Balsamic Vinegar
Butter a 1 ½ to 2 quart baking dish. Cut the stale bread into 1 inch cubes, toss with the diced pear, and place in the buttered dish (the bread cubes should fit snugly and fill the dish).
In a small saucepan, mix the milk and cream and bring to a boil. While the milk mixture is coming to boil, whisk the eggs, yolks, and sugar together in a large heat-proof bowl.
When the milk mixture boils, immediately remove from heat. While whisking constantly, slowly drizzle the heated milk into the eggs. Whisk in the cinnamon pear lime vinegar. Slowly and evenly pour the custard over the bread, gently pressing the bread with the back of a spoon to help it absorb the liquid. Cover lightly with plastic wrap and leave at room temperature for one hour.
Put water on to boil in either a teakettle or medium pot. When the water boils, turn off the heat. Preheat the oven to 350°F.
Remove the plastic wrap and cover the baking dish tightly with aluminum foil. Use a toothpick to poke a few holes in the top of the foil to release steam. Place the baking dish into the roasting pan and put into the oven. Slowly and carefully pour hot water into the roasting pan so that it reaches halfway up the side of the bread pudding dish. Bake 40 minutes, then remove the foil and bake an additional 15-25 minutes. The bread pudding is finished when it is puffy and golden-brown and a toothpick inserted into the center comes out clean.