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Cardamom Pear Bread Pudding Recipe

Cardamom Pear Bread Pudding Recipe
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5 from 5 reviews

This Cardamom Pear Bread Pudding is a warm, comforting dessert that combines the aromatic essence of cardamom with tender pears and rich custard-soaked bread cubes. Enhanced with a luxurious orange cardamom caramel sauce, this recipe blends sweet, spiced, and citrus flavors for a decadent treat perfect for any occasion.

Ingredients

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For the Bread Pudding

  • 12 cups cubed French bread
  • 2 tbsp butter
  • 3 pears, peeled and diced
  • 2 tbsp brown sugar
  • 1 oz brandy (optional)
  • 2 tsp ground cardamom (divided)
  • 5 eggs
  • 2 cups milk
  • 1 cup heavy whipping cream
  • ½ cup sugar
  • ½ tsp kosher salt
  • 2 tbsp raw turbinado sugar (optional)

For the Orange Cardamom Caramel Sauce

  • ¾ cup heavy whipping cream
  • 10 cardamom pods
  • 1 ½ cups sugar
  • ¼ cup water
  • 6 tbsp butter
  • ¼ cup orange juice
  • Zest of 1 orange
  • ½ tsp kosher salt
  • Pinch of ground cardamom

Instructions

  1. Prepare Bread Cubes: Preheat the oven to 350°F. Cut the French bread into 1-inch cubes and spread on a baking pan. Bake for 7 to 10 minutes until the bread is dried but not browned. Spray a 13×9 inch baking dish with non-stick spray and set aside.
  2. Sauté Pears: Melt 2 tbsp butter in a skillet over medium heat. Add the diced pears and sauté for 3 to 4 minutes until they start to soften. Stir in 2 tbsp brown sugar, 1 oz brandy (if using), and ½ tsp ground cardamom, cooking for a few more minutes until pears are tender. Remove from heat and scoop out the pears with a slotted spoon, reserving the syrup.
  3. Make Custard: In a mixing bowl, whisk together 5 eggs, 2 cups milk, 1 cup heavy whipping cream, ½ cup sugar, 1 ½ tsp ground cardamom, and ½ tsp kosher salt. Whisk in the reserved pear syrup for extra flavor.
  4. Assemble Bread Pudding: Layer half the bread cubes in the baking dish, top with half the cooked pears, then repeat layers. Pour the egg custard evenly over the bread cubes. Gently toss the mixture by hand to coat bread thoroughly. Let it rest for 5 minutes and toss gently once more.
  5. Add Topping and Bake: Sprinkle 2 tbsp raw turbinado sugar over the top if desired. Bake the pudding for 40 to 45 minutes or until a knife inserted in the center comes out clean.
  6. Infuse Cream for Sauce: While the bread pudding bakes, heat ¾ cup heavy whipping cream in a small saucepan over medium heat. Crush 10 cardamom pods and add to the cream. Bring to a simmer, cover, reduce heat to low, and steep for 10 to 15 minutes without boiling. Strain and set aside.
  7. Prepare Caramel Syrup: In a medium saucepan, combine 1 ½ cups sugar and ¼ cup water. Place over medium-high heat and bring to a boil, swirling the pan to dissolve sugar evenly. Brush down crystallized sugar from the edges with a water-dipped pastry brush as needed.
  8. Caramelize Sugar: Continue boiling syrup until it changes from light golden yellow to a dark amber color, about 10 to 12 minutes, swirling frequently to caramelize evenly.
  9. Add Butter: Immediately remove from heat and add 6 tbsp butter carefully, as the mixture will bubble vigorously. Swirl gently until butter melts.
  10. Finish Sauce: Slowly pour in the infused cream and ¼ cup orange juice while standing back from steam and splatter. Return to heat and cook for 1 more minute to dissolve caramel completely.
  11. Flavor and Serve: Remove from heat and stir in zest of 1 orange, ½ tsp kosher salt, and a pinch of ground cardamom. Let sauce cool slightly. Serve warm over the bread pudding and enjoy!

Notes

  • Using day-old or slightly stale French bread ensures the pudding absorbs the custard well without becoming too mushy.
  • The brandy is optional but adds a depth of flavor; you can substitute with apple juice or omit entirely for a non-alcoholic version.
  • If you can’t find raw turbinado sugar, regular granulated sugar can be used for topping though it won’t provide the same crunch.
  • The cardamom pods in the caramel sauce are crushed to infuse maximum flavor; ensure you strain them out before adding cream to avoid a gritty texture.
  • Letting the bread pudding rest before baking allows the custard to soak thoroughly into the bread for a creamier texture.
  • The caramel sauce can be made ahead and gently reheated before serving.
  • Be very cautious when handling hot caramel as it can cause severe burns.

Nutrition

Keywords: bread pudding, cardamom recipe, pear dessert, caramel sauce, orange zest, autumn dessert

Find it online: https://nayabaker.com/cardamom-pear-bread-pudding-recipe/