Ingredients
2 tablespoons granulated sugar
10 ounces good-quality white bread, crusts removed
4 Bartlett pears (1 3/4 pounds), peeled
4 tablespoons light-brown sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
1/4 cup pear brandy (regular brandy can be substituted)
5 tablespoons pear nectar (apple cider can be substituted)
2 tablespoons plus 1 teaspoon unsalted butter, melted
3/4 cup blueberries
8 ounces plain nonfat yogurt
Butter-flavored vegetable spray
Preparation
Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.
