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1
Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish.
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2
Put the raisins in a dish and add the rum.
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3
Melt the remaining softened butter in a large, heavy skillet.
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4
Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
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5
Stir in vanilla, the raisins and rum.
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6
Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree.
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7
Adjust sweetening to taste.
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8
Remove from heat.
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9
Preheat oven to 425 degrees.
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10
Cut eight of the bread slices in half to form rectangles and the rest in half diagonally.
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11
Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
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12
Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly.
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13
Trim away any excess and reserve.
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14
Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly.
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15
Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit.
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16
Scatter all trimmings on top.
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17
Cover the top with foil and bake about 30 minutes.
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18
Remove and allow to cool for an hour.
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19
Unmold the charlotte.
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20
Serve with whipped cream, creme fraiche or custard sauce.
