Ingredients
1 lb Brioche or Challah bread, cut into 1-inch cubes
3 large ripe Bosc pears, peeled, cored, and sliced
4 large eggs
1 cup whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Place the bread cubes in a large mixing bowl and toss with the sliced pears and melted butter until evenly distributed.
Step 3: In a separate medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Step 4: Pour the custard mixture over the bread and pears. Gently press down on the bread cubes with a spatula to ensure they are all submerged in the liquid.
Step 5: Let the mixture sit for 30 minutes at room temperature (or refrigerate overnight) to allow the bread to soak up the custard.
Step 6: Transfer the mixture to the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
Step 7: Remove from the oven and let cool for 10 minutes before serving. Enjoy warm with your favorite toppings.
Notes
For the best results, use bread that is 1-2 days old. If your bread is fresh, lightly toast the cubes in a 300°F oven for 10 minutes before starting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 145mg
Keywords: pear cinnamon bread pudding, brioche bread pudding, sweet breakfast recipe, fall brunch ideas, pear dessert
