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Cardamom Pear Bread Pudding

11.30.2011

Hi, it’s Michele from Cakewalk Baking and I’m back to share one of my favorite fall recipes – cardamom pear bread pudding.  Bread pudding is the ultimate comfort dessert and super simple to make. It’s also incredibly versatile – swap out the pears and raisins with chocolate & bananas, blackberries, or apples for an equally delicious result. I love using pain au levain (a French sourdough made with a combination of wheat & white flours) for this recipe because it adds another layer of flavor and creates the best crunchy top, but most breads will do.  Enjoy!


PS – I have this recipe on my menu at Zut! in Berkeley if you want to taste it without actually making it yourself!

 photo © cakewalk baking
Cardamom Pear Bread Pudding
I loaf of day old pain au levain or French bread, crust removed & cut into 1” cubes
2 cups milk
2 cups cream
1 cup sugar (white or brown)
6 eggs
1 tsp cardamom
½ tsp cinnamon
½ tsp salt
1 tsp vanilla extract
2 pears, peeled and sliced into 2” slices
1 cup raisins
Sugar for sprinkling

Whisk together milk, cream, eggs, sugar, spices and vanilla. Add bread cubes and gently fold in pears and raisins.  Pour mixture in a 13” x 9” ceramic dish or individual ramekins, sprinkle with sugar. Bake covered with foil for 30 minutes at 350°. Remove foil and continue to bake until browned on top and the custard is set, about 30 more minutes. Serve warm with your favorite caramel sauce and whipped cream.

Hi, I'm Heather. (November 30, 2011 at 10:42 AM)  

Wow, this sounds and looks great. Thanks for sharing ;-)

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