Pears:
1 1/2 c white wine
1/2 c star anise
1 1/2 pears, peeled and cored
Poach all ingredients together over low heat until the pears are soft, anywhere from 5 to 15 minutes, depending on the ripeness of the pears. Remove pears from liquid, let them cool and dice them..
Toffee:
1/2 cups butter
1/2 cups white sugar
pinch salt
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
If you'd prefer, rather than make the toffee from scratch, you can simply chop pre made toffee and sprinkle it into the bread pudding mixture described below- two candy-bar sized pieces should be plenty.
Bread Pudding:
Preheat oven to 350º.
Scald:
2 c heavy whipping cream
1/2 c milk
Remove from heat and allow to cool.
Mix in a bowl:
1/2 gal bread cubes (about half a baguette)
1 whole egg
the cream mixture
1/2 c chopped dark chocolate
1/4 c sliced almonds
chopped toffee from the recipe above
Separate:
2 eggs.
Mix the yolks in with the bread.
Beat the whites to stiff peaks with A pinch of salt. Beat in 1/8 c sugar. Gently fold it into the rest of the mixture, add toffee, chocolate chips, almonds, and pears. Spoon the mixture into a casserole dish, and bake in a water bath for 20 minutes, turn and bake until firm, about 20 more minutes.
