Name: Cardamom Pear Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups cubed day-old crusty bread (like sourdough or French bread); 2 ripe pears, peeled and diced; 4 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup granulated sugar; 1 tsp ground cardamom; 1/2 tsp cinnamon; 1/4 tsp salt; 1 tsp vanilla extract; Butter, for greasing the dish; Powdered sugar, for dusting (optional)

Why You’ll Love Cardamom Pear Bread Pudding Recipe

This dessert pairs warming spices with juicy pears and a rich custard for a dish that’s both comforting and elegantly spiced. The orange cardamom caramel sauce adds a bright, citrus twist that elevates each bite. Whether for holiday gatherings or a delightful weekend treat, it’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cardamom Pear Bread Pudding
2 tablespoons butter
3 pears, peeled and diced
2 tablespoons brown sugar
1 ounce brandy (optional)
12 cups cubed French bread
2 teaspoons ground cardamom, divided
5 eggs
2 cups milk
1 cup heavy whipping cream
½ cup sugar
½ teaspoon kosher salt
2 tablespoons raw turbinado sugar, optional

Orange Cardamom Caramel Sauce
¾ cup heavy whipping cream
10 cardamom pods
1½ cups sugar
¼ cup water
6 tablespoons butter
¼ cup orange juice
Zest of 1 orange
½ teaspoon kosher salt
Pinch of ground cardamom

Directions

Prepare the Bread and Pears: Preheat the oven to 350°F (175°C). Spread cubed French bread on a baking sheet and dry in the oven for 5–10 minutes without browning. Grease a 13×9‑inch baking dish.
Cook the Pears: Melt butter in a skillet over medium heat. Add diced pears and cook 3–4 minutes until they begin to soften. Stir in brown sugar, brandy, and ½ teaspoon ground cardamom; cook until pears are tender. Remove pears with a slotted spoon and reserve the syrup.
Make the Custard: Whisk together eggs, milk, cream, sugar, remaining cardamom, and salt; add reserved pear syrup.
Assemble: Layer half the bread cubes in the baking dish, top with half the pears, then repeat. Pour the custard over the bread and gently toss to coat. Let sit 5 minutes, then sprinkle with turbinado sugar.
Bake: Bake for 40–45 minutes until set and a knife inserted in the center comes out clean.
Make the Caramel Sauce: Heat cream in a saucepan and add crushed cardamom pods. Simmer, cover, and steep for 10–15 minutes. Strain the cream. In another saucepan, combine sugar and water and boil without stirring until it turns dark amber. Add butter, then carefully pour in the steeped cream and orange juice. Cook 1 more minute, stir in orange zest and salt, and remove from heat.
Serve: Slice the bread pudding and drizzle with warm orange cardamom caramel sauce.

Servings and timing

Serves about 12 people.
Total time: approximately 1 hour 45 minutes, including prep, baking, and sauce preparation.

Variations

Omit the brandy for a non-alcoholic version.
Add chopped nuts like pecans or walnuts for extra texture.
A splash of vanilla extract in the custard deepens the flavor.
Use brioche or challah instead of French bread for a richer pudding.
Swap pears for apples or mix in dried fruits like cranberries or raisins.

Storage/Reheating

Store leftover pudding in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm individual portions in the microwave or cover and bake at 325°F (160°C) for about 10–15 minutes until heated through.
Keep the caramel sauce in a separate container; reheat gently before serving.

FAQs

What type of bread is best for this pudding?

Day-old French bread is ideal because it soaks up the custard without becoming soggy. Brioche or challah also work well.

Can I make this pudding ahead of time?

Yes, you can assemble the pudding the night before and refrigerate it. Bake fresh when ready to serve.

Is the brandy necessary?

No, the brandy is optional. It adds depth of flavor, but you can substitute it with vanilla extract or extra orange zest.

How long does the pudding keep?

It keeps for 3–4 days in the refrigerator when stored in an airtight container.

Can I freeze the bread pudding?

Yes. Cool it completely, then freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

What can I substitute for heavy cream?

You can use whole milk or half-and-half, but the texture may be slightly less rich.

How do I reheat individual servings?

Microwave each portion for 30–60 seconds or reheat in a covered dish at 325°F (160°C) until warm.

Can I add other fruits?

Yes. Apples or dried fruits like raisins or cranberries work well in this pudding.

Does this recipe contain nuts?

No, the base recipe does not contain nuts, but you can add them if desired.

How do I make the caramel sauce ahead?

Make the sauce, cool completely, and store it in the fridge. Reheat gently before serving.

Conclusion

This Cardamom Pear Bread Pudding is a wonderfully spiced dessert that brings warmth and comfort to any table. With its tender pears, aromatic cardamom, and rich orange-infused caramel sauce, it’s the perfect treat for special occasions or a cozy evening at home.