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Cardamom Pear Bread Pudding

Cardamom Pear Bread Pudding: A Cozy Winter Dessert Delight

Cardamom Pear Bread Pudding is a delightful winter dessert combining cubed bread and pears, topped with orange caramel sauce, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 10 cups Cubed French Bread Stale bread works best for absorption
  • 4 tablespoons Butter Use unsalted for better control over saltiness
  • 4 cups Pears Bartlett pears preferred
  • 1 cup Brown Sugar Contributes deep molasses flavor
  • 2 tablespoons Brandy Optional; can be omitted
  • 1 teaspoon Ground Cardamom Can substitute with cinnamon
  • 4 large Eggs Provides structure to the custard
  • 2 cups Milk Can substitute with almond or oat milk
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream
  • 1/2 cup Sugar Balances flavors
  • 1/2 teaspoon Kosher Salt Enhances overall flavors
  • 1/4 cup Raw Turbinado Sugar Optional; adds crunch
For Orange Cardamom Caramel Sauce
  • 1 cup Heavy Whipping Cream Key for a creamy texture
  • 5 whole Cardamom Pods Can substitute with more ground cardamom
  • 1 cup Sugar Base for the caramel
  • 1/2 cup Water Helps dissolve sugar
  • 4 tablespoons Butter Adds silkiness to caramel
  • 1/2 cup Orange Juice Brightens the sauce
  • 1 tablespoon Orange Zest Adds citrus notes
  • 1/2 teaspoon Kosher Salt Balances sweetness

Equipment

  • Oven
  • Baking dish
  • Skillet
  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly with butter.
  2. Spread cubed French bread on a baking sheet. Toast in the oven for 5-10 minutes until just dry.
  3. Melt 2 tablespoons of butter in a skillet. Add diced pears, brown sugar, and optional brandy. Sauté for 5 minutes.
  4. In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, ground cardamom, and kosher salt. Add reserved syrup from pears.
  5. In the baking dish, layer half of the toasted bread, half of the pears and syrup, and repeat. Pour custard mixture evenly on top.
  6. Sprinkle raw turbinado sugar on top and bake for 40-45 minutes until custard is set and top is golden brown.
  7. For the caramel sauce, heat 1 cup of cream with cardamom pods. In another pot, melt sugar and water until dark amber.
  8. Add butter, cream, orange juice, and zest to caramel; simmer until smooth.
  9. Cool the pudding for a few minutes, slice, and drizzle with warm orange cardamom caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Best served warm, topped with whipped cream or vanilla ice cream.

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