Description
This Pear Cinnamon Bread Pudding is a warm and comforting dessert featuring tender cubes of stale bread soaked in a rich custard infused with cinnamon and vanilla, studded with sweet, juicy pears. Baked to golden perfection, it’s an ideal treat for chilly days or when you crave a cozy homemade dessert that’s both delightful and easy to prepare.
Ingredients
Scale
For the Bread Pudding
- 6 cups stale bread, cut into 1-inch cubes
- 3 ripe pears, peeled, cored, and diced
- 4 large eggs
- 2 cups milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- A pinch of salt
Instructions
- Prepare the Bread: Cut the stale bread into one-inch cubes to create the base texture for the pudding, allowing it to absorb the custard properly.
- Make the Custard: In a large bowl, whisk together the eggs, milk, sugar, ground cinnamon, vanilla extract, melted butter, and a pinch of salt until smooth and well combined. This mixture will soak into the bread, adding flavor and moisture.
- Combine Pears and Bread: Gently fold the diced pears into the cubed bread. Then pour the custard mixture over the bread and pears, stirring carefully to ensure everything is evenly coated without breaking the bread cubes.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and pour the bread and custard mixture into it. Spread the mixture out evenly to ensure uniform baking.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until the pudding is golden brown on top and set in the center. Let it cool slightly before serving.
Notes
- Use stale or day-old bread for the best texture as it soaks up the custard without becoming too mushy.
- You can use any variety of pears, but ripe Bartlett or Anjou pears offer great sweetness and texture.
- For extra richness, substitute half the milk with cream or add a splash of bourbon or rum to the custard.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
