Pear Bread Pudding

Sliced fresh pears and Poire William (pear brandy) add a flavorful touch and style to this homey pear bread pudding recipe made with artisan-style bread.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 680 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine flour, 1/4 cup white sugar, brown sugar, 1 teaspoon salt, and 1 teaspoon cinnamon in a medium bowl. Cut in butter and 1 tablespoon vanilla extract until mixture resembles coarse crumbs. Set topping aside.

Step 3

Whisk eggs, remaining 1 cup white sugar, half-and-half, pear brandy, remaining 1 teaspoon vanilla, remaining 1/2 teaspoon salt, and pinch cinnamon together in a separate bowl.

Step 4

Line a 9x13-inch baking dish with 1 layer bread; top with 1 layer pear. Pour about 1/4 custard mixture over layers followed by about 1/3 heavy cream. Sprinkle with some brown sugar topping. Repeat layering until no ingredients remain, ending with topping. Press down on layers to help liquid absorb. Cover the dish with parchment paper then seal with aluminum foil. Place another baking dish on top or two oven-safe dinner plates to keep pudding from puffing while baking.

Step 5

Place pudding dish in a larger baking dish or on a baking sheet with sides. Pour boiling water into bottom dish or sheet until filled halfway.

Step 6

Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted into center comes out clean, about 25 minutes more.