Spicy Bread & Roasted Pear Pudding With Butterscotch Sauce

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Roasted Pears:

3 firm, ripe pears, about 1 1/2 pounds

1 tablespoon lemon juice

3 tablespoons granulated sugar

2 tablespoons unsalted butter, cut into thin pieces

Bread Pudding:

2 tablespoons soft butter for the baking dish

4 large eggs

4 large egg yolks

2 1/4 cups whole milk

2/3 cup granulated sugar

1/8 teaspoon salt

1 cup heavy cream

1 teaspoon vanilla extract

3/4 teaspoon finely grated orange zest

1/2 teaspoon anise seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

8 cups crust-free, cubed ( 3/4-inch) day-old French or Italian bread

-- Roasted Pears (see instructions)

3 tablespoons powdered sugar

Butterscotch Sauce:

1 1/4 cups brown sugar (golden or dark)

4 ounces butter (1 stick), at room temperature

1/2 cup + 1 tablespoon heavy cream

1/2 teaspoon finely grated orange zest

1 tablespoon Cointreau or orange juice

2 tablespoons juice leftover from roasting pears (optional)

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