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Pear Bread Pudding
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Artisan bread pudding elevated with sliced pears and Poire William for a burst of flavor.
Ingredients:
  • 0.25 cup brown sugar
  • 0.25 cup white sugar
  • 1.25 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 0.5 cup butter, softened
  • 1 tablespoon vanilla extract
  • 8 eggs
  • 1 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 0.25 cup pear brandy
  • 2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
  • 4 pears - peeled, cored and sliced
  • 2 cups heavy cream
  • 1 pinch ground cinnamon
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Combine brown sugar, 1/4 cup white sugar, flour, cinnamon, and salt in a medium bowl. Add the butter and 1 tablespoon vanilla, mixing until the mixture resembles coarse crumbs. Set aside.
  • Whisk eggs, 1 cup white sugar, half-and-half, 1 teaspoon vanilla, pear brandy, and salt in a separate bowl until combined.
  • Prepare a 9x13 inch baking dish by lining the bottom with bread and layering pears on top. Drizzle 1/4 of the custard and 1/3 of the heavy cream over the layers, then sprinkle with some crumb topping. Continue layering the ingredients until none remain, finishing with crumb topping on top. Press down gently as needed to ensure proper soaking. Cover the dish with parchment paper and aluminum foil, then place another baking pan or two dinner plates on top to prevent puffing during baking.
  • Set the pudding in a larger pan or a baking sheet with edges, and fill the bottom pan halfway with boiling water.
  • Bake in a preheated oven at 375 degrees F (190 degrees C) for 10 minutes, then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 25 minutes until a knife inserted in the center comes out clean.

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