Pear Bread Pudding Recipe - Allrecipes.com
Pear Bread Pudding Recipe
  • READY IN 55 mins

Pear Bread Pudding

Recipe by  

"Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  3. In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  4. Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
  5. Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
  6. Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2006

The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 minutes at 350, not 25 as written in the recipe. I will certainly make this again, but with notes for different cooking times. I might also try nutmeg instead of the cinnamon- nutmeg is fabulous with pears! Also, I did not have pear brandy. I substituted Caramel Liquor- yum! Regular brandy would also be a substitute- although I'll be keeping my eyes open for pear brandy.

 
Most Helpful Critical Review
Jan 07, 2013

This recipe was just a little bit bland for my tastes. Not sure if I'll make it again or not.

 

11 Ratings

Dec 12, 2005

This was very good. I made it three days ago and still have left overs in the fridge and it still taste really good. I didn't do it exactly the way the recipe said but overall it still worked out. I used french bread, cut up in cubes or bite size pieces. I used two cans of sliced pears in thier juices because the pears at the supermarket were not ripe at all and I needed them that day. Then I used the juice from the can because I did not have enough time to go get pear brandy. I'm making this again and will try with the brandy but other than that enjoyed alot. Oh, and the crumb mixture is goooood. It taste like you are eating a crumb coffe cake.

 
Nov 21, 2008

I tripled this for a dessert for 20 people, everyone enjoyed it. I used italian bread in place of artisian bread and added considerably moe milk. I also skipped the whole "bath" routine" and the weight on top business. Loved it.

 
Dec 03, 2009

This is incredibly amazing! Bread pudding is my all time favorite desert and it FAR surpasses any other bread pudding that I have tasted! I have never had the confidence to make it, but im so pleased that I did. Thank you for sharing this fabulous recipe!! If you take 1/2C. Butter, 1/2C. Sugar, 1/2C. Heavy Whipping Cream, and 1/4C. of White Christmas Liqueur, boil it for 5minutes (stirring constantly) and serve immediately over the Pudding. YUMMY!! Thank you again! Blessings.

 
Nov 16, 2008

Up front - I halved this recipe for six servings. Somehow I don't think the ingredient ratios faired well. The vanilla was too much and it needed more than 2 pears. I, too, could not find pear brandy but I had German pear Obstler and so used that. Not sure if the American pear brandy would impart a stronger pear flavor. Overall it was so-so to good but I will make it as written for twelve to see if it will be better.

 
Oct 20, 2009

Loved it! Made this for dinner with friends and nobody could get enough! Didn't do the weight thing; cooked it for nearly an hour though. Would definitely make it again!

 
Nov 08, 2013

Yummy, loads of flavor. Take longer then 30 minute to bake but so worth the wait.

 

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Nutrition

  • Calories
  • 680 kcal
  • 34%
  • Carbohydrates
  • 86.5 g
  • 28%
  • Cholesterol
  • 223 mg
  • 74%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 859 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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