Pear Bread Pudding
About This Pear Bread Pudding Recipe
Bread pudding is one of my all-time favorite desserts — what’s not to love about soft, custardy bread topped with a warm sauce and a dollop of whipped cream?! Since pears are in season, I wanted to incorporate them into the dish, and they ended up being the perfect addition. The pears caramelize in brown sugar and butter, giving the dessert sweetness without being heavy, and they help cut the richness of the custard so you can’t stop eating it.
This Pear Bread Pudding is surprisingly simple to put together, but tastes elegant, comforting, and holiday-worthy. Whether you’re serving Thanksgiving or Christmas dinner, hosting a cozy winter party, or just want a warm dessert on a random night, this one is ALWAYS a hit.
Why You’ll Love This
Warm, cozy, fall-and-winter flavors.
Caramelized pears add natural sweetness and depth.
Custardy interior with golden, crisp edges.
The brandy cream sauce is insane.
Easy for beginners — minimal steps, no specialty equipment.
Perfect for Thanksgiving, Christmas, or a cozy weeknight dessert.
Ingredients You’ll Need
For the Bread Pudding
Day-old bread (any kind that soaks well)
Butter
Ripe pears
Brown sugar + granulated sugar
Eggs
Milk
Heavy cream
Vanilla
Cinnamon + nutmeg
Salt
Brandy (optional)
For the Brandy Cream
Heavy whipping cream
Brown sugar
Brandy
How to Make It
Sauté diced pears with butter and brown sugar until caramelized and soft, then stir in brandy if using. Add cubed bread to a greased baking dish and spoon the pears over top. Whisk together the custard mixture — eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt — and pour it over the bread and pears. Press everything down so the custard absorbs, let it soak, then bake until golden and set. While it bakes, make the brandy cream by simmering cream, brown sugar, and brandy until slightly thickened. Serve the bread pudding warm with the sauce poured over the top.
Tips for Success
Day-old bread works best because it absorbs the custard without getting mushy.
Don’t overcook the pears — let them soften but not turn to mush.
Let the bread soak for at least 15 minutes so it bakes evenly.
If your bread pudding browns too quickly, tent with foil.
Serve warm for the coziest, softest texture.
Pears vary in sweetness — adjust sugar slightly to taste.
Frequently Asked Questions
Can I use apples instead of pears?
Absolutely — apples work beautifully and bake similarly.
Can I make this without brandy?
Yes! The sauce and the pears both work perfectly without it. Just omit and continue as written.
What kind of bread works best?
Brioche, challah, French bread, or any sturdy bread that absorbs custard.
Can I make this ahead?
Yes! Assemble the pudding and bake the next day, or bake fully and reheat before serving.
Can I freeze leftovers?
Yes — freeze tightly wrapped portions and reheat in the oven.
What to Serve With It
Brandy cream sauce
Whipped cream
Vanilla ice cream
Fresh pears or berries
Coffee or espresso
More Recipes You’ll Love
Sautéed Pear Bread Pudding with Brandy Cream
Ingredients for Bread Pudding:
4 cups of cubed bread (preferably a day or two old)
4 ripe pears, peeled, cored, and cut into 1/2 inch to 1 inch chunks
4 large eggs
1 cup of milk
1 1/2 cups of heavy cream
1/2 cup of granulated sugar
1/2 cup of brown sugar (for sautéing)
1/4 cup of brown sugar (for custard mixture)
4 tablespoons butter (I prefer salted)
4 tablespoons of brandy (optional)
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
A pinch of salt
Butter for greasing the baking dish
Ingredients for Brandy Cream
2 cups heavy whipping cream
1/2 cup brown sugar, packed
5 tablespoons, brandy
Instructions for Bread Pudding
Preheat your oven to 350°F (175°C) and grease a baking dish. I used a 9x13 dish but you could use a smaller dish for a thicker bread pudding.
In a skillet, melt the butter over medium heat. Add the pears and sauté for about 2-3 minutes until they start to soften. Add 1/2 cup of brown sugar and continue to cook, stirring occasionally, until the pears are caramelized. If using, pour in the brandy and let it cook for an additional 1-2 minutes until the alcohol evaporates. Remove from heat and set aside.
Place the cubed bread in the greased baking dish. Add the sautéed pears over the bread cubes.
In a mixing bowl, whisk together the eggs, milk, heavy cream, 1/4 cup of brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
Pour the custard mixture over the bread and pears in the baking dish. Press down on the bread with your hands or a wooden spoon to ensure it absorbs the custard. Let it soak for about 15-20 minutes.
Place the pudding in the oven and bake for 40-45 minutes or until the top is golden brown and the custard is set.
Allow the bread pudding to cool slightly before serving.
Instructions for Brandy Cream
In a medium pot over medium heat, add whipping cream, brown sugar, and brandy. Cook until thickened slightly. Serve immediately!
