This classic Pear Bread Pudding is the ultimate comfort food, transforming simple ingredients into a luxurious, warm dessert. Slices of ripe pear are gently sautéed until tender, then combined with white bread soaked in a rich mixture of scalded milk, eggs, and sugar. Plump raisins plump up further in a splash of rum or rum extract, adding depth and warmth to every bite. The result is a golden, custardy pudding with a delicate texture and aromatic flavor profile. ItâÂÂs perfect for cozy family dinners, weekend brunches, or as a make-ahead dessert for gatherings. Serve it warm, perhaps with a dollop of whipped cream or a drizzle of vanilla sauce, for a truly satisfying treat that feels both nostalgic and elegant.
Pear Bread Pudding
Description
This classic Pear Bread Pudding is the ultimate comfort food, transforming simple ingredients into a luxurious, warm dessert. Slices of ripe pear are gently saut&# 195;©ed until tender, then combined with white bread soaked in a rich mixture of scalded milk, eggs, and sugar. Plump raisins plump up further in a splash of rum or rum extract, adding depth and warmth to every bite. The result is a golden, custardy pudding with a delicate texture and aromatic flavor profile. ItâÂÂs perfect for cozy family dinners, weekend brunches, or as a make-ahead dessert for gatherings. Serve it warm, perhaps with a dollop of whipped cream or a drizzle of vanilla sauce, for a truly satisfying treat that feels both nostalgic and elegant.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Heat the rum (or rum extract mixture) and pour over the raisins; set aside to soak.
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Melt butter in a frying pan over medium heat.
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Add sliced pears to the pan and cook for 5 minutes until slightly tender.
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Add 1/4 cup of sugar to the pears, stir, and cook for 2 more minutes, then remove from heat and set aside.
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Place torn bread pieces in a large bowl.
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Scald the milk and cream mixture, then pour it over the bread.
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Let the bread soak in the milk mixture for 5 minutes.
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Fold the soaked raisins and the cooked pear mixture (including syrup) into the bread.
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In a separate bowl, beat together eggs, remaining 1/4 cup sugar, and vanilla extract.
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Pour the egg mixture into the bread bowl and stir gently to combine everything evenly.
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Pour the mixture into a buttered baking dish.
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Bake at 350ðF (177ðC) for 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 122.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.9mg1%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 1.1g5%
- Sugars 22.2g
- Protein 0.9g2%
* 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
For best results, use slightly stale bread as it absorbs the custard better without becoming mushy.
If using rum extract, mix it with 1 teaspoon of water to mimic the liquid volume of real rum.
This pudding can be served warm or at room temperature. It keeps well in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
Feel free to add a pinch of cinnamon or nutmeg to the sugar for extra warmth.
