Best 13 Pear Bread Pudding Recipes

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In the realm of comforting desserts, pear bread pudding reigns supreme. It's a classic dish that combines the sweetness of ripe pears with a tender bread base, all enveloped in a creamy, custard-like sauce. Whether you're seeking a nostalgic treat or a unique way to showcase seasonal pears, this article will guide you through the essential steps and variations to create the perfect pear bread pudding. From selecting the ideal bread to choosing the ripest pears, we'll explore the key ingredients and techniques that will lead you to a delectable and unforgettable dessert experience.

Here are our top 13 tried and tested recipes!

SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO



Spiced Pear Bread Pudding with Caramel Sauce for Two image

Yummy bread pudding, with a hint of spiced rum and caramelized spiced pears, comes together in about 10 minutes and ready to eat about an hour later.

Provided by Jean Dowdle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h22m

Yield 2

Number Of Ingredients 17

¼ cup water, or as needed
¼ cup white sugar
½ small pear, diced
2 teaspoons chopped walnuts
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground black pepper
1 pinch ground cinnamon
1 pinch dried lemon peel
½ cup milk
1 tablespoon butter
1 egg
2 tablespoons white sugar
½ teaspoon spiced rum
½ teaspoon dried lemon peel
⅛ teaspoon ground nutmeg
1 cup cubed fresh bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
  • Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
  • Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
  • Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
  • Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
  • Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.6 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 222 mg, Sugar 45 g

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING



Sweet Potato, Pear and Pineapple Bread Pudding image

This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.

Provided by Michaela

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 45m

Yield 6

Number Of Ingredients 16

1 cup sour cream
¾ cup whole milk
⅔ cup superfine sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 cup chopped canned pears
1 cup canned crushed pineapple, drained
1 (16 ounce) can sweet potatoes, drained and cut into chunks
4 cups French bread cubes
⅓ cup packed light brown sugar
¼ cup all-purpose flour
1 teaspoon freshly grated orange zest
¼ cup unsalted butter, melted
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
  • In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
  • In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
  • Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 g

PEAR BREAD PUDDING



Pear Bread Pudding image

Make and share this Pear Bread Pudding recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup raisins
1/4 cup rum (or 1 tsp rum extract & water)
2 cups pears, peeled, sliced, ripe
1/2 cup sugar
4 cups bread, white, coarsely torn with no crusts
3 cups milk
3 eggs
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Heat rum mixture and pour over raisins; set aside.
  • Melt 1 tablespoon 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 350°F for 50 minutes.

TOFFEE-PEAR CRISP BREAD PUDDING



Toffee-Pear Crisp Bread Pudding image

My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears (about 2 medium)
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

Steps:

  • Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING



Pear and Chocolate Brioche Bread Pudding image

In place of brioche, you can use a rustic white bread or challah.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h30m

Number Of Ingredients 11

Unsalted butter, room temperature, for baking dish
3 ounces bittersweet chocolate, coarsely chopped
7 ounces brioche, cut into eight 1/2-inch slices, halved diagonally
1 1/2 pounds firm but ripe pears, such as Anjou or Bartlett (about 3), cored and very thinly sliced
3 large eggs, plus 3 large egg yolks
1 1/2 cups whole milk
1 1/4 cups heavy cream
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 tablespoon sanding or other coarse sugar

Steps:

  • Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
  • In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
  • Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 436 g, Fat 26 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g

SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING



Savory Pear, Gorgonzola, and Bacon Bread Pudding image

This bread pudding isn't a typical dessert bread pudding. Instead it's a savory dish that makes a great side or a flavorful main dish. Use it anytime an adult macaroni and cheese would fit the meal, and you won't be disappointed. As a side note, this tastes even better as rewarmed leftovers than it does fresh out of the oven, so make enough to take for lunch tomorrow!

Provided by TechBoyBen

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 3h

Yield 12

Number Of Ingredients 13

¼ cup butter
1 onion, chopped
5 cloves garlic, minced
1 pound thick-cut bacon
2 pears - peeled, cored, and thinly sliced
5 eggs
5 egg yolks
3 cups heavy whipping cream
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon Italian seasoning
20 ounces cubed French bread
1 pound crumbled Gorgonzola cheese

Steps:

  • Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
  • Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
  • Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
  • Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
  • Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
  • Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.

Nutrition Facts : Calories 659.1 calories, Carbohydrate 36.3 g, Cholesterol 308.7 mg, Fat 46.8 g, Fiber 2.8 g, Protein 23.8 g, SaturatedFat 26.2 g, Sodium 1637.8 mg, Sugar 5 g

BREAD PUDDING PEAR PIE



Bread Pudding Pear Pie image

I've been serving this simple but elegant dessert for many years, after a friend shared the recipe, I especially enjoy baking yummy desserts. I guess it's in the genes--my grandfather came over from Norway and started a bakery in a small Minnesota town. -Kris Bailey Villand, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 can (29 ounces) pear halves, drained
4 large eggs
1/3 cup sugar
1-1/2 cups whole milk
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon salt
3 English muffins, crumbled
BUTTERSCOTCH SAUCE:
1 cup packed brown sugar
1/2 cup butter, cubed
1 cup heavy whipping cream, divided
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Fresh pear slices, optional

Steps:

  • Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon zest and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack., For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside., In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.

Nutrition Facts : Calories 541 calories, Fat 27g fat (16g saturated fat), Cholesterol 184mg cholesterol, Sodium 370mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.

PEAR BREAD PUDDING



Pear Bread Pudding image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 14

3 large, ripe but firm Comice pears, peeled, cored and sliced
Juice of 1/2 lemon
1 cup sugar
2 1/2 teaspoons cinnamon
2 1/2 teaspoons nutmeg
1 cup dry red wine
2 cups milk
Pinch of salt
5 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup dark rum
4 cups dried whole wheat bread in 1/2-inch cubes
6 sprigs fresh mint for garnish
Whipped cream (optional)

Steps:

  • Toss the pear slices with the lemon juice; then, place them in a saucepan with 1/2 cup of the sugar, 1 teaspoon each of the cinnamon and nutmeg, and the wine. Cook over medium heat until wine is reduced so it just coats the pears.
  • Preheat oven to 325 degrees.
  • Scald the milk in a saucepan. Remove from the heat, and stir in the remaining sugar and the salt. Mix the eggs with the vanilla, rum and remaining cinnamon and nutmeg, and gradually whisk into the milk.
  • Place the bread cubes in an 8-inch-square baking pan 2 inches deep. Pour the egg mixture over the bread and press down so it absorbs the liquid. Place the baking pan in another pan. Add boiling water to come halfway up the sides. Bake 20 minutes.
  • Spread the pear mixture over the top, return to the oven and bake 20 minutes longer.
  • Cool on a rack about 30 minutes, but serve warm. Garnish each serving with a sprig of mint and, if desired, serve with whipped cream.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 49 grams, TransFat 0 grams

PEAR BREAD PUDDING



Pear Bread Pudding image

Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. Pears add a lovely taste to this bread pudding recipe.

Provided by Martha Stewart

Number Of Ingredients 13

12 Poached Pears, quartered and cored, poaching liquid reserved
8 slices fresh brioche or white bread, crusts removed
2 cups milk
2 cups heavy cream
3 large eggs
2/3 cup brown sugar
1/2 teaspoon ground coriander
Pinch of salt
1 Bartlett pear, quartered, cored, and thinly sliced, for garnish
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup milk
1 cup pear-poaching liquid

Steps:

  • Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
  • In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
  • Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
  • Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
  • To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
  • To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.

PEAR RAISIN BREAD PUDDING



Pear Raisin Bread Pudding image

At the fruit market I found some wonderful pears and couldn't resist buying some. I got home and wanted to make a pear dessert, so I searched the 'Zaar and found a few recipes I liked, and as usual, had to mess them up and make my own! So thanks to Dancer (Recipe #80786) and TeraGram (Recipe #39011) for the inspiration, and also to my old faithful "Central Cookery Book" (an Australian/Tasmanian Icon). Also, my eggs were home-laid and all double yolkers, so you may want to use two whole eggs and two egg yolks, depending on your eggs.

Provided by Erin Randall

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 josephine pears, peeled, cored and sliced
2 slices day-old raisin bread
butter
3 eggs
1 -2 tablespoon caster sugar (to taste, depends on the sweetness of your pears and your families taste)
1 teaspoon vanilla extract
1/2 teaspoon salt
500 -700 ml low-fat milk (depends on how many eggs you used, and the size of your dish)
nutmeg

Steps:

  • Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
  • Layer the pears on top of the bread.
  • Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
  • Whick eggs and sugar to combine, add salt and milk and combine well.
  • Pour over pears and bread.
  • Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
  • Serve hot with cream or ice cream.

Nutrition Facts : Calories 207.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 165, Sodium 450.7, Carbohydrate 29.5, Fiber 3.1, Sugar 19.1, Protein 10.3

BUTTERSCOTCH PEAR BREAD PUDDING



Butterscotch Pear Bread Pudding image

I found this in a magazine years ago. I love bread pudding and never would have thought to put in pears, but this is really very good.

Provided by tammarie

Categories     Breads

Time 1h30m

Yield 1 dessert, 12 serving(s)

Number Of Ingredients 17

3/4 cup brown sugar
1/2 cup butter
2 eggs
1 egg yolk
3 cups whole milk
1 cup whipping cream
2 teaspoons vanilla
1 teaspoon ground nutmeg
8 cups bread (cubed, Italian works well, you want a dense bread)
3 ripe bartlett pears, peeled and cubed
1 tablespoon melted butter
1 tablespoon sugar
1/4 cup butter
2/3 cup brown sugar
1 tablespoon water
1/3 cup light corn syrup
3 tablespoons whipping cream

Steps:

  • Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
  • In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
  • Add 6 cups of the bread, press down and let stand for 30 minuets.
  • Heat oven to 325. Butter 3 qt baking dish.
  • Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
  • Top with remaining 2 cups of bread, pressing down to slightly moisten.
  • Brush bread cubes with melted butter and sprinkle with sugar.
  • Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
  • Cool for 30 minuets while making sauce:.
  • Melt butter in a pot over medium heat.
  • Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
  • Remove from heat, whisk in cream.
  • Serve warm over bread pudding.

PEAR & WHITE CHOCOLATE BREAD PUDDING



PEAR & WHITE CHOCOLATE BREAD PUDDING image

Categories     Fruit     Dessert

Yield 12

Number Of Ingredients 11

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)
Half fill ea. ramekin w/ bread cubes. Layer pear chunks on top of bread, press down. Overstuff ramekins w/ more bread. Stud ea. w/ chocolate chunks.

Steps:

  • Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely. Meanwhile, whisk eggs + sugar together in lg bowl. Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using. Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard. 15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath. Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce. Put pan on mid rack, fill w/ boiling water so water comes ½-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden. Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.) Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.) Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices. Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.

PEAR BREAD PUDDING



Pear Bread Pudding image

Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.

Provided by puella_mea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 17

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
¼ cup pear brandy
½ teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  • Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
  • Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
  • Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g

Tips:

  • Use stale bread: Stale bread works best for bread pudding because it absorbs the custard mixture more easily. If you don't have stale bread, you can dry it out by placing it in a low oven for a few minutes.
  • Use a variety of breads: Feel free to use a variety of breads in your bread pudding, such as white bread, wheat bread, or even croissants. This will give your bread pudding a more complex flavor and texture.
  • Add mix-ins: You can add a variety of mix-ins to your bread pudding, such as dried fruit, nuts, chocolate chips, or even bacon. Get creative and experiment with different flavors.
  • Use a flavorful custard mixture: The custard mixture is what gives bread pudding its rich and creamy flavor. Make sure to use a flavorful custard mixture, such as one that includes milk, eggs, sugar, and vanilla extract.
  • Bake the bread pudding until it is set: The bread pudding is done baking when it is set in the center. You can check this by inserting a toothpick into the center of the pudding. If the toothpick comes out clean, the pudding is done.

Conclusion:

Pear bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its soft and creamy texture and its sweet and flavorful pears, pear bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a dessert to impress your friends and family, give pear bread pudding a try. You won't be disappointed.

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