2 eggs
3/4 c heavy cream
1/4 c milk
1/2 c sugar
4 c 3/4-inch-cubed challah bread (or brioche)
1/2 t nutmeg
2 lbs pears, peeled and sliced thinly
1 T fresh lemon juice
2-3 T water
2 T butter
1/2 t nutmeg
1/4 c brown sugar
1/2 cup crumbled gorgonzola cheese
1/4 cup walnuts, shelled and chopped coarsely
Preheat oven to 350 degrees F. Butter a 9" square baking pan or individual ramekins
and set aside.
In a large bowl, whisk together the eggs, cream, milk, sugar and nutmeg. Add
the cut bread and gently toss well. Let sit 10 minutes, tossing occasionally.
In a bowl, gently toss the pears with the lemon juice. In a heavy skillet, melt the butter with
the brown sugar over moderately high heat, stirring, until the sugar is melted. Add the pears
and water. Cook covered, iver moderate heat, stirring occasionally, for 10 minutes.
Remove lid and cook pears until just tender and liquid has evaporated, about 5 minutes more.
Remove from heat.
To assemble and bake for a 9" square baking pan: Spread half the challah mixture in the
baking pan. Spoon half the pears on top. Scatter half the cheese and walnuts over the pears.
Cover with the rest of the challah mixture and the remaining pears and walnuts.
Bake for about 30 minutes. Sprinkle the remaining cheese on top and bake for another 15 minutes
or until a knife inserted in the center comes out clean and the top is golden.
To assemble and bake for individual baking dishes: Divide the challah mixture evenly
among 4 buttered ramekins. Spoon the pears on top. Scatter the cheese and walnuts over the pears. Set on a
baking sheet and then bake for 30 minutes or until top is lightly golden.
Makes 4 to 6 servings.
This recipe can be halved and baked in 2 ramekins for 2 - 4 servings. Serve with whipped cream sweetened with a little sugar.