Name: Cardamom Pear Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups day-old brioche or challah bread, cubed; 2 ripe pears, peeled, cored, and diced; 3 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/3 cup maple syrup or brown sugar; 1 tsp ground cardamom; 1 tsp vanilla extract; 1/4 tsp salt; 2 tbsp unsalted butter, melted; Optional: powdered sugar for dusting or whipped cream for serving

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A cozy and spiced treat, this Cardamom Pear Bread Pudding brings together tender cubes of brioche or challah, juicy diced pears, and warm notes of cardamom in a creamy custard base. It’s the kind of dish I love to bake on a chilly morning or serve after a hearty dinner when I want something comforting, a little indulgent, and full of seasonal flavor.

Cardamom Pear Bread Pudding

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups day-old brioche or challah bread, cubed

2 ripe pears, peeled, cored, and diced

3 large eggs

1 ½ cups whole milk

½ cup heavy cream

⅓ cup maple syrup or brown sugar

1 teaspoon ground cardamom

1 teaspoon vanilla extract

¼ teaspoon salt

2 tablespoon unsalted butter, melted

Optional: powdered sugar for dusting or whipped cream for serving

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8x8-inch baking dish.

In a large mixing bowl, I whisk together the eggs, milk, cream, maple syrup (or brown sugar), cardamom, vanilla, and salt until everything is well combined.

Then, I gently fold in the cubed bread and diced pears, letting the mixture sit for 10–15 minutes so the bread soaks up all the custard goodness.

I pour the mixture into the prepared dish and drizzle the melted butter evenly over the top.

I bake it for 40–45 minutes, until the top is golden brown and the center is set but still soft.

After letting it cool for 10 minutes, I dust it with powdered sugar or serve it with a dollop of whipped cream for an extra treat.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: Approximately 310 kcal per serving

Variations

I like playing around with this recipe depending on the season or what I have on hand. Sometimes I swap the pears for apples or use cinnamon instead of cardamom for a more traditional flavor. For a nuttier twist, I’ve added chopped walnuts or pecans to the custard mix. I’ve even tried it with a splash of bourbon for a deeper, warming note. If I’m craving extra sweetness, a drizzle of caramel sauce works beautifully when serving.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 3 days. I store them in an airtight container. To reheat, I usually pop a portion in the microwave for 30–60 seconds or warm the whole dish in a 300°F oven for about 15 minutes. If I want to keep the top from drying out, I cover it loosely with foil.

FAQs

How do I know when the bread pudding is fully cooked?

I look for a golden brown top and check that the center is just set—it should jiggle slightly but not be wet. A knife inserted in the middle should come out mostly clean.

Can I make this bread pudding ahead of time?

Yes, I often prepare it the night before and store it in the fridge unbaked. The next morning, I bake it fresh—just add a few extra minutes to the baking time if it's cold from the fridge.

What type of bread works best?

I prefer using brioche or challah because they’re rich and absorb the custard beautifully. Day-old bread works best as it holds its shape better when soaked.

Can I use non-dairy milk or cream?

Absolutely. I’ve made this with almond milk and coconut cream before, and it still turned out delicious. Just note that the flavor may vary slightly.

Is it necessary to peel the pears?

I usually peel the pears for a smoother texture, but it’s totally fine to leave the skin on if I’m in a rush or want to add a bit more fiber.

Conclusion

Cardamom Pear Bread Pudding is one of those recipes that feels like a warm hug. With just a handful of ingredients, I can transform day-old bread and ripe pears into something truly special. Whether I’m baking it for breakfast, brunch, or dessert, it always brings comfort, warmth, and a bit of seasonal magic to the table.

📖 Recipe:

Cardamom Pear Bread Pudding

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Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

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Description

A cozy and comforting bread pudding made with tender brioche or challah, sweet diced pears, and warm cardamom in a creamy custard base. Perfect for chilly mornings or as a delicious dessert.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a large mixing bowl, whisk together the eggs, milk, cream, maple syrup or brown sugar, cardamom, vanilla extract, and salt until well combined.
Gently fold in the cubed bread and diced pears. Let the mixture sit for 10–15 minutes to allow the bread to soak up the custard.
Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top.
Bake for 40–45 minutes, until the top is golden brown and the center is set but still soft.
Let it cool for 10 minutes before serving. Optionally, dust with powdered sugar or serve with whipped cream.