Why You’ll Love Cardamom Pear Bread Pudding Recipe

The combination of pears and cardamom creates a cozy, aromatic flavor that feels festive and warming.
The custardy bread pudding is soft and gooey inside, while the top gets a lovely caramelized texture.
The orange‑cardamom caramel sauce adds a citrusy sweetness and elegance, elevating a simple bread pudding into something special — great for holidays or cozy nights in.
It’s a great make-ahead dessert: you can bake it, then reheat and serve warm with the sauce when needed.

Ingredients

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

For the Bread Pudding

French bread, cubed (about 12 cups)
Butter
Pears, peeled and diced
Brown sugar
Brandy (optional)
Ground cardamom (divided)
Eggs
Milk
Heavy whipping cream
Sugar
Kosher salt
Raw turbinado sugar (optional)

For the Orange Cardamom Caramel Sauce

Heavy whipping cream
Cardamom pods
Sugar
Water
Butter
Orange juice
Zest of orange
Kosher salt
Pinch of ground cardamom

Directions

Preheat oven to 350°F (about 175°C). Cut the French bread into 1‑inch cubes and spread them on a baking sheet. Bake for about 5–10 minutes until dried but not browned. Spray a 13×9 inch baking pan with nonstick spray and set aside.
In a skillet over medium heat, melt the butter. Add the diced pears and sauté for 3–4 minutes until they begin to soften. Stir in brown sugar, brandy (if using), and half the ground cardamom; cook a few more minutes until pears are tender. Remove from heat; scoop out the pears with a slotted spoon and reserve the syrup.
In a mixing bowl, whisk together the eggs, milk, cream, sugar, remaining ground cardamom, and salt. Stir in the reserved pear syrup.
Place half of the bread cubes into the prepared baking dish. Top with half of the cooked pears. Repeat to create another layer. Pour the egg‑custard mixture over the bread cubes, and gently toss with your hands to ensure everything is evenly coated. Let sit 5 minutes, then gently toss again.
Sprinkle the top with raw turbinado sugar (if using). Bake for about 40–45 minutes, or until a knife inserted into the center comes out clean.
Meanwhile, make the caramel sauce: heat cream over medium heat, crush the cardamom pods and add them to the cream. Bring to a simmer, then cover, reduce heat to low and let steep for 10–15 minutes (do not boil). Strain the cream and set aside. Zest and juice the orange; cube the butter. In a separate saucepan, combine sugar and water, bring to a boil, then stop stirring and let it caramelize — swirling occasionally — until it turns a dark amber. Carefully add butter (mixture will bubble), then add the cardamom‑infused cream and orange juice (be careful — it will spatter). Stir in orange zest, salt, and a pinch of ground cardamom. Let cool briefly.
To serve: cut pudding into portions, transfer to serving dishes, and drizzle with the warm orange cardamom caramel sauce.

Servings and timing

Makes about 12 servings. Baking time is roughly 40–45 minutes (plus preparation).

Variations

Swap the pears for apples (peeled and diced) for a twist on the autumn version.
Use brioche or challah instead of French bread for a richer, more buttery pudding.
Leave out the brandy for an alcohol‑free version — the pudding will still be delicious.
Add a handful of nuts (such as chopped walnuts or hazelnuts) for extra texture.
Use only ground cardamom (skip the pods) and stir into the caramel sauce if you don’t have whole cardamom pods.

Storage/Reheating

After baking, allow to cool slightly, then store leftover pudding in an airtight container in the refrigerator for up to 3‑4 days. To reheat, warm individual portions in the oven (about 10–15 minutes at 325°F / 165°C) or microwave until heated. Reheat the caramel sauce gently on the stove or in the microwave and drizzle over warm pudding before serving.

FAQs

What kind of bread works best for bread pudding?

You want a sturdy bread that can absorb custard without collapsing. Day‑old French bread, brioche, or challah all work well — avoid very soft, fresh sandwich bread.

Can I use a different fruit instead of pears?

Yes — apples, peaches, or even a mix of fruits can be used. If they’re not very ripe, lightly sauté or soften them before mixing with the bread for best texture.

What if I don’t have cardamom pods for the caramel sauce?

No problem — skip the pods and add a pinch (about ½ tsp) of ground cardamom to the caramel sauce at the end along with the salt and orange zest.

Is brandy required?

No — the brandy adds a subtle depth of flavor, but you can omit it for a kid-friendly or alcohol‑free version. The pudding will still be tasty.

Can I make the bread pudding ahead of time?

Yes — you can assemble and bake it, then refrigerate. Reheat before serving. The caramel sauce can also be made ahead and reheated when ready to serve.

My bread pudding seems too soggy. What did I do wrong?

Either the bread was too fresh (soaked up too much custard) or it didn’t bake long enough. Try using slightly stale or day‑old bread, and make sure you bake until a knife in the center comes out clean.

Can I freeze leftovers?

Yes — portion out cooled pudding and wrap well. Freeze up to 1 month. To reheat, thaw overnight in the fridge and warm in the oven or microwave; reheat caramel sauce separately.

Can I skip the caramel sauce?

Absolutely — the bread pudding is delicious on its own. You could also serve it with whipped cream or a dusting of powdered sugar.

My pears turned mushy after cooking. What now?

If pears get too soft when sautéed, they may release too much liquid and make the pudding soggy. Use firmer but ripe pears, and cook just until they begin to soften — avoid overcooking.

Can I double the recipe?

Yes — this recipe scales well. Use a larger baking dish or two pans, and adjust baking time if needed (you may need a few extra minutes).

Conclusion

If you’re looking for a cozy, heartwarming dessert — ideal for chilly evenings or holiday gatherings — this Cardamom Pear Bread Pudding is a wonderful choice. The fragrant cardamom, tender pears, and buttery custard combine into a classic bread‑pudding comfort food, while the orange‑cardamom caramel sauce adds a bright, elegant finish. Whether you serve it warm on its own, with a dollop of whipped cream, or with extra caramel, it’s a dessert that’s sure to delight.

Cardamom Pear Bread Pudding