Cardamom Pear Bread Pudding

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.