Ingredients
1 lb Brioche bread, cut into 1-inch cubes
3 ripe Bosc pears, peeled, cored, and sliced
1 cup chopped walnuts, toasted
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
Step 2: In a large bowl, toss the brioche cubes with the sliced pears and toasted walnuts, then spread them evenly into the prepared baking dish.
Step 3: In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined.
Step 4: Slowly pour the custard mixture over the bread and pears, ensuring all the bread cubes are moistened. Press down lightly with a spatula to help the bread absorb the liquid.
Step 5: Drizzle the melted butter over the top of the pear and walnut bread pudding.
Step 6: Let the pudding sit for at least 15 minutes before baking to allow the bread to fully soak up the custard.
Step 7: Bake for 45 to 50 minutes, or until the custard is set and the top is golden brown and slightly crisp.
Step 8: Remove from the oven and let cool for 10 minutes before serving warm.
Notes
For the best results, use day-old bread. If your bread is fresh, toast the cubes for 5-10 minutes at 300°F to dry them out slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 120 mg
Keywords: pear and walnut bread pudding, fall recipes, brioche bread pudding, breakfast pudding, comfort food
