Description
A rich and custardy pear cinnamon bread pudding made with buttery brioche, ripe Bosc pears, and a hint of warm spices.
Ingredients
1 lb stale Brioche or Challah bread, cut into 1-inch cubes
3 ripe Bosc or Anjou pears, peeled, cored, and sliced
4 large eggs
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
Step 2: In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, sugar, vanilla extract, 1.5 teaspoons of cinnamon, nutmeg, and salt until well combined.
Step 3: Toss the sliced pears in a small bowl with the remaining 0.5 teaspoon of cinnamon and the melted butter.
Step 4: Place the bread cubes and pear slices into the prepared baking dish, tossing them together gently to distribute the fruit evenly.
Step 5: Pour the egg mixture over the bread and pears. Gently press down on the bread to ensure it is fully submerged. Let it sit for at least 20-30 minutes.
Step 6: Bake for 40-45 minutes, or until the custard is set and the top of the pear cinnamon bread pudding is golden brown and slightly crisp.
Notes
Using stale bread is crucial for the best texture. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes before using.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 145mg
