Best Pear Bread Pudding Recipes

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
• In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
• In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
• Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

TOFFEE-PEAR CRISP BREAD PUDDING

Steps:

• Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

PEAR BREAD PUDDING

Steps:

• Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
• In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
• Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
• Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
• To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
• To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.

PEAR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat Oven to 275 Degrees.
• Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
• In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
• Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
• Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
• For Caramel Cream Sauce:.
• In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok).
• Pour Warm sauce over bread pudding and serve either warm or chilled.
• *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.

GINGER & PEAR BREAD & BUTTER PUDDING

Steps:

• Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
• Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
• Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
• Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

PEAR BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Heat rum mixture and pour over raisins; set aside.
• Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
• Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
• Place bread in bowl.
• Scald milk and pour over bread.
• Let soak 5 minutes.
• Add raisin mixture and pears with syrup.
• Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
• Pour in buttered baking dish, bake at 350°F for 50 minutes.

SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
• Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
• Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
• Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
• Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
• Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.

PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
• In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
• Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.

CRANBERRY-PEAR BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides. Set aside. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer. Simmer for 5 minutes, remove from heat and let stand for 15 minutes. Drain.
• In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts. In another bowl whisk together the milk, sugar, vanilla and egg yolks. Pour over the bread mixture. Beat the egg whites until stiff peaks form. Stir 1/3 of the whites into the bread mixture. Fold in the remaining whites.
• Pour the mixture into a 13- by 9- by 2-inch baking dish. Bake until set, about 45 minutes. Let cool slightly. Cut into wedges and serve warm.

SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING

Steps:

• Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
• Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
• Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
• Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
• Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.

BREAD PUDDING PEAR PIE

Steps:

• Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon zest and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack., For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside., In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.

CRANBERRY-PEAR BREAD PUDDING W/ CUSTARD SAUCE

Steps:

• For sauce: Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended. Gradually whisk in hot milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Mix in Grand Marnier. Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.) For pudding: Preheat oven 350 degrees. Arrange bread squares on large baking sheet. Bake until lightly toasted, stirring once, about 10 minutes. Cool. Transfer bread to large bowl. Add half and half and toss gently. Let stand 30 minutes. Preheat oven to 350 degrees. Butter 9X9-inch glass baking dish. Whisk eggs, 3/4 C. sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears. Pour over bread and mix gently. Transfer mixture to prepared dish. Sprinkle with nutmeg. Bake pudding until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plates. Cut warm pudding into squares. Using metal spatula, transfer to plates. Sift powdered sugar over desserts. Serve warm or at room temperature.

PUMPKIN PEAR BREAD PUDDING

Steps:

• In a large bowl, beat eggs. Add the pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a 9-in. square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight., Just before baking, combine streusel ingredients. Sprinkle over bread pudding. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped cream.

BUTTERSCOTCH PEAR BREAD PUDDING

Steps:

• Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
• In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
• Add 6 cups of the bread, press down and let stand for 30 minuets.
• Heat oven to 325. Butter 3 qt baking dish.
• Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
• Top with remaining 2 cups of bread, pressing down to slightly moisten.
• Brush bread cubes with melted butter and sprinkle with sugar.
• Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
• Cool for 30 minuets while making sauce:.
• Melt butter in a pot over medium heat.
• Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
• Remove from heat, whisk in cream.
• Serve warm over bread pudding.

DOUBLE CHOCOLATE BREAD PUDDING WITH CARAMEL-PEAR SAUCE

Steps:

• Preheat oven to 350°F. Place bread cubes and chopped chocolates in greased 13x9-inch baking pan; mix lightly. Set aside. Beat eggs in large bowl. Add half-and-half, milk, sugar, butter, baking powder and vanilla; beat with wire whisk until well blended. Pour over the bread mixture.
• Bake 50 min. or until center is set. Cool 20 min.
• Meanwhile, place caramel topping and pears in blender container; cover. Blend on medium speed until smooth. Spoon evenly onto 16 dessert plates just before serving; top each with a serving of the pudding.

PEACHY PEAR BREAD PUDDING

Steps:

• Preheat oven 350°F.
• Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
• Arrange peaches and pears on top of bread and sprinkle cranberries over all.
• In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
• Gradually add milk to egg mixture, stirring well. Stir in vanilla.
• Pour egg mixture over bread mixture; do not stir.
• Bake for 45 to 50 minutes, or until pudding is lightly browned.
• Serve warm topped with a small amount of fat-free whipped topping if desired.

PUMPKIN PEAR BREAD PUDDING

Steps:

• In a large mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices and mix well. Gently stir in bread cubes until completely coated. Pour into a 9-inch sprayed square baking dish or spring form pan. Cover and refrigerate 1-2 hours (may be refrigerated overnight). Just before baking, combine Streusel ingredients and mix well. Sprinkle mixture over bread pudding. Bake at 350 degrees F. 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.

PEAR BREAD PUDDING

Steps:

• Toss the pear slices with the lemon juice; then, place them in a saucepan with 1/2 cup of the sugar, 1 teaspoon each of the cinnamon and nutmeg, and the wine. Cook over medium heat until wine is reduced so it just coats the pears.
• Preheat oven to 325 degrees.
• Scald the milk in a saucepan. Remove from the heat, and stir in the remaining sugar and the salt. Mix the eggs with the vanilla, rum and remaining cinnamon and nutmeg, and gradually whisk into the milk.
• Place the bread cubes in an 8-inch-square baking pan 2 inches deep. Pour the egg mixture over the bread and press down so it absorbs the liquid. Place the baking pan in another pan. Add boiling water to come halfway up the sides. Bake 20 minutes.
• Spread the pear mixture over the top, return to the oven and bake 20 minutes longer.
• Cool on a rack about 30 minutes, but serve warm. Garnish each serving with a sprig of mint and, if desired, serve with whipped cream.

PEAR RAISIN BREAD PUDDING

Steps:

• Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
• Layer the pears on top of the bread.
• Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
• Whick eggs and sugar to combine, add salt and milk and combine well.
• Pour over pears and bread.
• Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
• Serve hot with cream or ice cream.

PEAR & WHITE CHOCOLATE BREAD PUDDING

Steps:

• Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely. Meanwhile, whisk eggs + sugar together in lg bowl. Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using. Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard. 15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath. Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce. Put pan on mid rack, fill w/ boiling water so water comes ½-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden. Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.) Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.) Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices. Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.