Pear Bread Pudding
A comforting dessert featuring soft, custardy bread baked with tender, caramelized pears. Soaking the raisins in rum adds a classic warmth, making this a perfect treat for a cool evening.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 348 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupraisin
- 60 mlrum(optional)
pear mixture
- 1 tbspunsalted butter
- 2 pcspear, peeled, cored, and sliced
- 0.25 cupgranulated sugar
custard
- 6 pcsday-old white bread, torn into 1-inch (2.5 cm) pieces
- 3 cupwhole milk
- 3 pcslarge egg, lightly beaten
- 0.25 cupgranulated sugar
- 1 tspvanilla extract
- 0.5 tspground cinnamon(optional)
- 0.25 tspsalt
Equipment
8x8-inch baking dish · large bowl · skillet · cutting board · knife · whisk · oven · small bowl
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and lightly grease an 8x8-inch (20x20 cm) baking dish.
About 2 min
- 2
In a small bowl, combine the raisins and rum. Let them soak while you prepare the other ingredients.
About 1 min
Cook’s note: If not using rum, you can soak the raisins in warm water or apple juice instead.
- 3
Melt the unsalted butter in a medium skillet over medium heat.
About 2 min
- 4
Add the sliced pears to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
About 5 min
Cook’s note: Use firm, ripe pears like Bosc or Anjou, as they hold their shape well when cooked.
- 5
Stir the sugar from the pear mixture group into the skillet. Continue to cook for another 2-3 minutes until the pears are tender and lightly caramelized, then set aside.
About 3 min
- 6
In a large bowl, whisk together the whole milk, large eggs, the sugar from the custard group, vanilla extract, ground cinnamon, and salt until well combined.
About 3 min
Cook’s note: Ensure the eggs are fully incorporated into the milk for a smooth, even custard.
- 7
Add the torn bread to the custard mixture and gently press down to ensure all pieces are submerged. Let it soak for 5 minutes.
About 5 min
Cook’s note: Using day-old bread helps it absorb the custard without becoming overly mushy.
- 8
Gently fold the cooked pears and the soaked raisins, including any unabsorbed rum, into the bread mixture.
About 2 min
- 9
Pour the mixture into the prepared baking dish and spread it in an even layer.
About 1 min
- 10
Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
About 50 min
- 11
Remove from the oven and let the bread pudding rest for at least 10 minutes before serving.
Cook’s note: This allows the custard to set fully, making it easier to slice and serve.
Per serving
Nutrition
- Calories
- 348.3kcal
- Protein
- 10.5g
- Carbs
- 56.3g
- Fat
- 9.9g
- Fibre
- 3.2g
- Sugar
- 37.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers tightly covered in the refrigerator.
Reheat individual portions in the microwave for 1-2 minutes or in a 175°C (350°F) oven for 10-15 minutes until warm.
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