This warm and inviting Pear Bread Pudding is a classic comfort food that transforms simple ingredients into a luxurious dessert. Tender slices of ripe pear are sautéed with sugar until soft and caramelized, then folded into a rich custard base alongside plump raisins soaked in rum. The stale white bread soaks up the egg and milk mixture, creating a dense, cake-like texture that is golden brown on top and creamy within. ItâÂÂs an excellent way to use up day-old bread and seasonal fruit. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly satisfying treat that feels both nostalgic and elegant. Perfect for weekend brunches or cozy family dinners.
Pear Bread Pudding
Description
This warm and inviting Pear Bread Pudding is a classic comfort food that transforms simple ingredients into a luxurious dessert. Tender slices of ripe pear are saut&# 195;©ed with sugar until soft and caramelized, then folded into a rich custard base alongside plump raisins soaked in rum. The stale white bread soaks up the egg and milk mixture, creating a dense, cake-like texture that is golden brown on top and creamy within. ItâÂÂs an excellent way to use up day-old bread and seasonal fruit. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly satisfying treat that feels both nostalgic and elegant. Perfect for weekend brunches or cozy family dinners.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a small bowl, combine the raisins with the rum (or rum extract) and let them soak while you prepare the rest of the ingredients.
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In a skillet over medium heat, melt the butter. Add the sliced pears and cook for about 5 minutes until they begin to soften.
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Add 1/4 cup of the sugar to the pears, stir well, and cook for 2 more minutes until the pears are tender and coated in syrup. Remove from heat and set aside.
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In a small saucepan, scald the milk (heat until just simmering) and pour it over the torn bread in a large mixing bowl. Let the bread soak for 5 minutes.
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In a separate bowl, beat together the eggs, the remaining 1/4 cup of sugar, and the vanilla extract.
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Add the soaked raisins and the sautéed pears with their syrup to the bread mixture.
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Pour the egg mixture into the bread bowl and stir gently until everything is well combined.
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Transfer the mixture to a buttered baking dish.
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Bake for 50 minutes, or until the top is golden brown and the center is set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 306.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.4mg1%
- Total Carbohydrate 71.7g24%
- Dietary Fiber 4.8g20%
- Sugars 64.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old bread for the best texture, as it absorbs the custard without becoming too mushy.
If you prefer a stronger flavor, increase the amount of rum used for soaking the raisins.
This recipe yields leftovers that store well in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
