Dessert

Pear Bread Pudding

Name: Pear Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 0.5 cup raisin; 60 ml rum (optional); 1 tbsp unsalted butter; 2 pcs pear peeled, cored, and sliced; 0.25 cup granulated sugar; 6 pcs day-old white bread torn into 1-inch pieces; 3 cup whole milk; 3 pcs large egg lightly beaten; 0.25 cup granulated sugar; 1 tsp vanilla extract; 0.5 tsp ground cinnamon (optional); 0.25 tsp salt

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

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 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

59%Score

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

Storage

Store leftovers tightly covered in the refrigerator.

Reheating

Reheat individual portions in the microwave for 1-2 minutes or in a 175°C (350°F) oven for 10-15 minutes until warm.