MAPLE PEAR BREAD PUDDING

1 Tbsp (15 ml ) butter
4 eggs
1 c. (250 ml) milk
1/3 c. (75 ml) whipping cream (35%)
1/4 c. (50 ml) maple syrup
1/2 tsp. (2 ml) cinnamon
5 cups (1.25 L) slightly stale bread
1 pear, peeled and diced
1/4 c. (50 ml ) raisins

Butter six 6 oz. ramekins. Set aside.
In a medium bowl, combine the eggs, milk, whipping cream, maple syrup and cinnamon. Whisk to combine.
Add the bread, pear and raisins to the mixture and stir until completely combined. Let sit for a few minutes or until the bread soaks up most of the egg mixture.
Divide among the ramekins, making sure to use all the egg mixture.
Place the ramekins in a shallow baking dish large enough to hold all six.
Place in a preheated 350 F oven. Carefully pour enough boiling water into the baking dish to come about 1/3 way up the edge of the ramekins.
Bake for 35-45 minutes or until puffed and light golden.
Remove from oven. Serve warm with additional maple syrup.

Serves six. Use leftover crusty Italian or French bread. If the crust is to hard be sure to trim it off.