Bread and pear pudding

    55 min

    This pudding is fruity and custardy. Bread is layered with pears, crumble, double cream and soaked in an eggy custard. It is then baked in a water bath to create a deliciously tender pudding. It's the perfect winter warmer.

    15 people made this

    Serves: 12 

    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons caster sugar
    • 150g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 110g unsalted butter, softened
    • 1 tablespoon vanilla extract
    • 8 eggs
    • 200g caster sugar
    • 250ml single cream
    • 1 teaspoon vanilla extract
    • 4 tablespoons pear brandy
    • 1/2 teaspoon salt
    • 900g artisan bread, cut into 1.75cm strips with crusts removed
    • 4 pears, peeled, cored and sliced
    • 475ml double cream
    • 1 pinch ground cinnamon

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a medium bowl, stir together the dark brown soft sugar, 4 tablespoons caster sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
    3. In a separate bowl, whisk together the eggs, 200g caster sugar, single cream, 1 teaspoon of vanilla, pear brandy and salt.
    4. Line the bottom of a 23x33cm or similar sized baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the double cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the dish with baking parchment then seal with foil. Place another baking dish on top or two dinner plates to keep it from puffing while it bakes.
    5. Place the pudding onto a larger dish or baking tray with sides. Pour boiling water into the bottom dish until it is half way full.
    6. Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 180 C / Gas 4 and continue baking for 25 minutes. Pudding is done when a knife inserted into the centre comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (12)


    The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 minutes at 350, not 25 as written in the recipe. I will certainly make this again, but with notes for different cooking times. I might also try nutmeg instead of the cinnamon- nutmeg is fabulous with pears! Also, I did not have pear brandy. I substituted Caramel Liquor- yum! Regular brandy would also be a substitute- although I'll be keeping my eyes open for pear brandy.  -  14 Oct 2006  (Review from Allrecipes US | Canada)


    This was very good. I made it three days ago and still have left overs in the fridge and it still taste really good. I didn't do it exactly the way the recipe said but overall it still worked out. I used french bread, cut up in cubes or bite size pieces. I used two cans of sliced pears in thier juices because the pears at the supermarket were not ripe at all and I needed them that day. Then I used the juice from the can because I did not have enough time to go get pear brandy. I'm making this again and will try with the brandy but other than that enjoyed alot. Oh, and the crumb mixture is goooood. It taste like you are eating a crumb coffe cake.  -  12 Dec 2005  (Review from Allrecipes US | Canada)


    I tripled this for a dessert for 20 people, everyone enjoyed it. I used italian bread in place of artisian bread and added considerably moe milk. I also skipped the whole "bath" routine" and the weight on top business. Loved it.  -  21 Nov 2008  (Review from Allrecipes US | Canada)