Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Pear Bread Pudding 4.3 (13) 12 Reviews 2 Photos In this 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. Submitted by puella_mea Updated on October 30, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ¼ cups all-purpose flour ¼ cup brown sugar ¼ cup white sugar 1 teaspoon ground cinnamon 1 teaspoon salt ½ cup butter, softened 1 tablespoon vanilla extract 8 large eggs 1 cup white sugar 1 cup half-and-half 1 teaspoon vanilla extract ¼ cup pear brandy ½ teaspoon salt 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 Directions Preheat the oven to 400 degrees F (200 degrees C). Stir flour, brown sugar, 1/4 cup white sugar, cinnamon, and salt together in a medium bowl. Mix in butter and 1 tablespoon of vanilla until mixture resembles coarse crumbs. Set aside. Whisk eggs, 1 cup white sugar, half-and-half, 1 teaspoon vanilla, pear brandy, and salt together in a separate bowl. 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 custard mixture 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. 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. 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. I Made It Print Nutrition Facts (per serving) 680 Calories 31g Fat 87g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 680 % Daily Value * Total Fat 31g 39% Saturated Fat 17g 86% Cholesterol 206mg 69% Sodium 859mg 37% Total Carbohydrate 87g 31% Dietary Fiber 5g 17% Total Sugars 33g Protein 14g 28% Vitamin C 3mg 4% Calcium 140mg 11% Iron 4mg 20% Potassium 292mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.