Cardamom Pear Bread Pudding Recipe

If you are looking for a warm, cozy dessert that feels both indulgent and delightfully spiced, the Cardamom Pear Bread Pudding is an absolute must-try. This recipe combines the fragrant warmth of cardamom with the soft, tender sweetness of pears, nestled within golden, custardy bread cubes. Every bite offers a luscious texture contrast—the crispy top, the creamy interior, and the bursts of juicy pear—making it a perfect treat for chilly evenings or special gatherings. With its fragrant orange-cardamom caramel sauce drizzled on top, this bread pudding elevates a humble dessert into something truly memorable and heartwarming.

Ingredients You’ll Need

Every ingredient in this Cardamom Pear Bread Pudding plays a crucial role in creating layers of flavor, texture, and aroma. From the simple cubed French bread providing a sturdy base, to the luxurious mix of cream and eggs creating that silky custard, each item contributes to the magic of this dish.

• French bread, 12 cups cubed: Choose sturdy bread that will soak up the custard without turning mushy.
• Butter, 2 tbsp + 6 tbsp: Adds richness and helps sauté pears as well as enrich the caramel sauce.
• Pears, 3 peeled and diced: Sweet and juicy, they soften perfectly while cooking and add fresh flavor.
• Brown sugar, 2 tbsp: Gives the pears a lovely caramelized sweetness when sautéed.
• Brandy, 1 oz (optional): Adds depth and warmth, but can be skipped for a non-alcoholic version.
• Ground cardamom, 2 tsp divided: The star spice that infuses the pudding with its distinctive exotic aroma.
• Eggs, 5: Essential for a custardy texture that holds the pudding together.
• Milk, 2 cups: Adds moisture and richness to the custard.
• Heavy whipping cream, 1 cup + ¾ cup: Makes the custard velvety and is also infused with cardamom for the sauce.
• Sugar, ½ cup + 1 ½ cups for caramel: Sweetens both the pudding and the luscious caramel sauce.
• Kosher salt, ½ tsp + ½ tsp: Balances sweetness and enhances all flavors.
• Raw turbinado sugar, 2 tbsp (optional): Sprinkled on top for a crunchy, caramelized crust.
• Cardamom pods, 10: Steeped in cream to infuse the caramel sauce with fragrant notes.
• Water, ¼ cup: Used to dissolve sugar and achieve perfect caramel consistency.
• Orange juice and zest, ¼ cup and zest of 1 orange: Adds bright citrus completeness to the caramel sauce.

How to Make Cardamom Pear Bread Pudding

Step 1: Prepare the Bread Cubes

Preheat your oven to 350 degrees Fahrenheit. Cut the French bread into 1-inch cubes and spread them evenly on a baking pan. Bake these cubes for 7 to 10 minutes until they are dried out but not browned. This step helps the bread absorb the custard evenly without becoming too soggy. Then, grease a 13×9-inch baking dish to get ready for assembly.

Step 2: Sauté the Pears

In a skillet, melt 2 tablespoons of butter over medium heat and add the diced pears. Sauté them gently for 3 to 4 minutes until they soften slightly. Sprinkle in brown sugar, add the brandy (if using), and half a teaspoon of ground cardamom. Continue cooking until the pears are tender and infused with the warm spices. Remove from heat, scoop out the pears with a slotted spoon, and save the syrup they released for the custard.

Step 3: Whisk the Custard

In a large mixing bowl, vigorously whisk together eggs, milk, heavy cream, sugar, 1 ½ teaspoons of ground cardamom, and kosher salt. Pour in the reserved pear syrup to add rich flavor to the mixture. This custard base is the heart of your Cardamom Pear Bread Pudding, ensuring each bread cube becomes silky and flavorful.

Step 4: Assemble the Bread Pudding

Layer half of the toasted bread cubes into the prepared baking dish, then spoon half of the cooked pears on top. Repeat the layering with the remaining bread and pears. Pour the custard evenly over the layers and gently toss with your hands so every cube soaks up the custard well. Let the mixture sit for 5 minutes, then gently toss again to encourage thorough impregnation of the custard.

Step 5: Bake to Perfection

Before placing the dish in the oven, sprinkle the turbinado sugar on top to create a crunchy, caramelized finish. Bake your Cardamom Pear Bread Pudding for 40 to 45 minutes until a knife inserted in the center comes out clean. The top should be golden and slightly crisp while the inside remains moist and custardy.

Step 6: Make the Orange Cardamom Caramel Sauce

For an extra-special touch, make the caramel sauce while your bread pudding bakes. Heat the cream with crushed cardamom pods, letting it steep to extract fragrant spice. Meanwhile, simmer sugar and water until it caramelizes to a deep amber color. Carefully add butter, cream infusion, orange juice, zest, salt, and a pinch of cardamom to finish. Once cooled slightly, this sauce becomes the irresistible topping that complements every bite of your bread pudding.

How to Serve Cardamom Pear Bread Pudding

Garnishes

Top your warm Cardamom Pear Bread Pudding with a generous drizzle of the homemade orange cardamom caramel sauce, maybe a dollop of whipped cream, or even a sprinkle of toasted nuts for crunch. These simple garnishes enhance both flavor and texture for a truly decadent dessert experience.

Side Dishes

This pudding is quite rich, so pairing it with light sides like a crisp green salad dressed in lemon vinaigrette or a scoop of vanilla ice cream balances the meal. If serving brunch, fresh fruit and a hot cup of spiced tea or coffee also complement nicely.

Creative Ways to Present

For a stunning presentation, serve individual portions in ramekins or pretty glass jars to showcase the layers. You can also turn it into a parfait by layering warmed Cardamom Pear Bread Pudding with mascarpone cheese and fresh berries. The festive colors and enticing aromas make this dessert a crowd-pleaser at any gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover the Cardamom Pear Bread Pudding tightly with plastic wrap or a lid and store in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making it great to prepare in advance.

Freezing

This pudding freezes well if wrapped tightly in aluminum foil or placed in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve its creamy texture.

Reheating

Reheat individual servings in the microwave or warm the whole dish in a 325 degrees Fahrenheit oven until heated through. To maintain a moist pudding, cover with foil while reheating, removing it for the last few minutes if you want to refresh the crunchy top.

FAQs

Can I use a different type of bread?

Absolutely! While French bread works best for its sturdy crumb, brioche or challah also make excellent choices because of their soft, slightly sweet texture that complements the custard beautifully.

Is there a non-alcoholic option?

Yes! Simply omit the brandy or replace it with an equal amount of pear juice or apple cider for a similar fruity depth without alcohol.

How important is the cardamom in this recipe?

Cardamom is the defining flavor of this bread pudding, offering a warm, citrusy-spicy note that pairs perfectly with pears and orange. Skipping it would change the character of the dish significantly.

Can I prepare the caramel sauce ahead of time?

Definitely. The caramel sauce can be made in advance and refrigerated in an airtight container for up to a week. Reheat gently before serving.

What if I don’t have turbinado sugar for the topping?

No worries! You can use regular granulated sugar or even brown sugar to sprinkle on top. The crunch slightly differs, but the effect is still quite tasty.

Final Thoughts

Making the Cardamom Pear Bread Pudding is like giving a warm, flavorful hug to anyone lucky enough to savor it. Its comforting textures and exotic spices bring a little bit of magic to any occasion or quiet night at home. I encourage you to try this recipe soon—you’ll discover a new favorite way to savor the cozy charm of autumn and winter flavors all year round.

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