Rum, Pear, Raisins Bread Pudding - Yield: 6 servings

1/2 cup raisins
1/4 cup rum
2 cup pear,peeled, sliced, ripe
1/2 cup sugar
4 cup bread, white, coarsely torn
3 cup milk
1 cup cream, or evaporated milk
3 eggs
1 tsp vanilla

Preheat oven to 350F. Heat rum mixture and pour over raisins, set aside.
Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes.