Bread Pudding with Caramelized Pears

Serves 8 • Preheat oven to 350°F  •
8-cup baking dish, sprayed •  Shallow roasting pan

• 6 slices whole wheat sandwich bread      
• 2 tbsp butter, softened    
• 4 eggs    
• 2⁄3 cup granulated sugar, divided  
• 2 tsp vanilla        
• 2 cups hot, low-fat milk  
• 4 pears, peeled, cored and sliced          
• 1⁄2 tsp freshly grated nutmeg
• 1⁄3 cup raisins       
• 1⁄4 cup sliced, blanched almonds   

1. Trim crusts from bread; butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.
2. In a large bowl, whisk together eggs, 1⁄3 cup of the sugar and vanilla. Whisk in hot milk in a stream, stirring constantly. Pour over bread.
3. In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp water, stirring occasionally, until mixture turns a deep caramel color. Immediately add pears and nutmeg (be careful of spatters). Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth. Stir in raisins; spoon evenly over bread slices. Sprinkle almonds over top.
4. Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish. Bake for 40 to 45 minutes or until custard is set in center. Remove from water bath; place on rack to cool.