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Pear-White Chocolate Bread Pudding

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Washington Post
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dessert vegetarian thanksgiving


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1 20-ounce loaf challah or brioche, cut into 3/4-inch cubes; makes 12 cups (may substitute brioche)

3 Bosc pears, 2 1/2 of them peeled and cut into 3/4-inch chunks; makes 3 cups (1/2 pear wrapped thightly in plastic wrap to prevent oxidation, reserved for garnish)

12 ounces white chocolate, cut into 1/2-inch chunks

1 1/2 cups heavy cream (1/2 cup reserved for garnish)

1/2 vanilla bean, split with seeds scraped

9 extra-large eggs, at room temperature

1 scant cup (granulated) sugar

2 tablespoons pear-flavored liqueur, such as Poire William (optional)

1 tablespoon confectioners' sugar, for garnish and for sprinkling (optional)

12 sprigs mint, for garnish (optional)

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