Cardamom Pear Bread Pudding is a delightful fusion of ripe pears and aromatic spices, making it a perfect dessert for chilly evenings. This recipe combines the rich flavors of cardamom with the sweetness of pears, creating a warm and inviting treat that wraps you in comfort. Whether you want to impress guests or indulge in a cozy night at home, this spiced pear bread pudding is sure to please. Let’s dive into how to make this irresistible dessert!
Why You’ll Love This Cardamom Pear Bread Pudding
This Cardamom Pear Bread Pudding recipe will become your go-to dessert for several reasons. First, it’s incredibly easy to make, requiring just a handful of ingredients. Secondly, the combination of cardamom and pears creates a unique flavor profile that sets it apart from traditional bread puddings. Additionally, this recipe is versatile, allowing for variations such as vegan and gluten-free options. It’s also perfect for fall gatherings, warming both your heart and home. Lastly, the warm cardamom pear bread pudding pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce, making it a standout dessert!
Ingredients for Cardamom Pear Bread Pudding
Gather these items:
- 10 cups Cubed French Bread (Use stale or lightly dried for better absorption)
- 4 tablespoons Butter (Can be substituted with plant-based alternatives)
- 4 cups Pears (Bartlett pears are recommended)
- 1 cup Brown Sugar (Can be replaced with coconut sugar)
- 0.5 cups Brandy (Optional ingredient)
- 2 teaspoons Ground Cardamom (Freshly ground for stronger flavor)
- 4 large Eggs (Essential for custard structure)
- 2 cups Milk (Can use dairy-free alternatives)
- 1 cup Heavy Cream (Contributes to a rich texture)
- 0.5 cup Sugar (Adjust according to taste)
- 1 teaspoon Kosher Salt
- 0.25 cup Raw Turbinado Sugar (Optional for topping)
- 1 cup Heavy Whipping Cream
- 4 whole Cardamom Pods (Can use ground cardamom as replacement)
- 1 cup Sugar (For caramel)
- 0.5 cup Water
- 4 tablespoons Butter (For a creamy texture)
- 0.5 cup Orange Juice
- 1 tablespoon Orange Zest
How to Make Cardamom Pear Bread Pudding Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with non-stick spray.
- Step 2: Cube the French bread into bite-sized pieces. Bake on a tray for 5-10 minutes, until dried but not browned.
- Step 3: Sauté diced pears in melted butter over medium heat for about 3-4 minutes. Add brown sugar, brandy, and ground cardamom.
- Step 4: Whisk together the eggs, milk, heavy cream, sugar, ground cardamom, salt, and reserved syrup in a large bowl until creamy.
- Step 5: Layer half of the bread cubes in the baking dish, followed by half of the sautéed pears. Repeat layers and pour custard mixture over.
- Step 6: Sprinkle raw turbinado sugar over the top, then bake for 40-45 minutes until set.
- Step 7: Prepare caramel sauce by heating cream with cardamom pods. Let steep for 10-15 minutes.
- Step 8: Cook sugar and water in a saucepan over medium-high heat until dark amber. Add butter and infused cream-orange mixture.
- Step 9: Serve the warm bread pudding drizzled with the caramel sauce.
Pro Tips for the Best Cardamom Pear Bread Pudding
Keep these in mind:
- Use stale bread for better texture and absorption of the custard.
- Let the pudding sit for a few minutes after baking; this helps it set properly.
- Experiment with different types of pears for varied sweetness.
- For a richer flavor, consider adding a splash of vanilla extract.
- This recipe can also be made vegan by substituting eggs and cream with plant-based alternatives.
Best Ways to Serve Cardamom Pear Bread Pudding
This spiced pear bread pudding can be served warm with a scoop of ice cream on top or drizzled with caramel sauce for added richness. You can also enjoy it with a sprinkle of toasted nuts or a dollop of whipped cream for extra indulgence. Pair it with a cup of coffee or chai for a delightful dessert experience!
How to Store and Reheat Cardamom Pear Bread Pudding
To store, cover the leftover cardamom-infused bread pudding tightly and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through. This dish is perfect for meal prep, as it can be made ahead of time and enjoyed throughout the week!
Frequently Asked Questions About Cardamom Pear Bread Pudding
What’s the secret to perfect Cardamom Pear Bread Pudding?
The secret lies in using stale bread, which absorbs the custard beautifully, and allowing the pudding to sit before baking. This helps create a creamy texture that’s simply irresistible.
Can I make Cardamom Pear Bread Pudding ahead of time?
Yes, you can prepare the pudding the day before and store it in the refrigerator. Just bake it before serving for a warm, comforting dessert.
How do I avoid common mistakes with Cardamom Pear Bread Pudding?
To avoid common mistakes, ensure that your bread is stale and not fresh, as fresh bread can lead to a soggy pudding. Also, keep an eye on the baking time to prevent overcooking.
Variations of Cardamom Pear Bread Pudding You Can Try
Feel free to get creative with this recipe! You can add dried fruits like cranberries or raisins for added texture and flavor. For a gluten-free version, substitute the bread with gluten-free bread. You might also consider using other spices like cinnamon or nutmeg to enhance the flavor profile. This dish is incredibly versatile, catering to various tastes and dietary preferences!
For more delicious recipes, check out our recipe collection. If you’re interested in trying a different flavor profile, consider making Peruvian Chicken and Rice or Chinese Style Mango Chicken Stir Fry. You can also explore Coconut Chicken Meatballs for a unique twist!
For more information on the benefits of cardamom, you can visit Healthline.
Print
Irresistible Cardamom Pear Bread Pudding for Cozy Nights
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm and inviting, Cardamom Pear Bread Pudding combines ripe pears and rich spices into a delightful dessert for chilly nights.
Ingredients
- 10 cups Cubed French Bread (Use stale or lightly dried for better absorption)
- 4 tablespoons Butter (Can be substituted with plant-based alternatives)
- 4 cups Pears (Bartlett pears are recommended)
- 1 cup Brown Sugar (Can be replaced with coconut sugar)
- 0.5 cups Brandy (Optional ingredient)
- 2 teaspoons Ground Cardamom (Freshly ground for stronger flavor)
- 4 large Eggs (Essential for custard structure)
- 2 cups Milk (Can use dairy-free alternatives)
- 1 cup Heavy Cream (Contributes to a rich texture)
- 0.5 cup Sugar (Adjust according to taste)
- 1 teaspoon Kosher Salt
- 0.25 cup Raw Turbinado Sugar (Optional for topping)
- 1 cup Heavy Whipping Cream
- 4 whole Cardamom Pods (Can use ground cardamom as replacement)
- 1 cup Sugar (For caramel)
- 0.5 cup Water
- 4 tablespoons Butter (For a creamy texture)
- 0.5 cup Orange Juice
- 1 tablespoon Orange Zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with non-stick spray.
- Cube the French bread into bite-sized pieces. Bake on a tray for 5-10 minutes, until dried but not browned.
- Sauté diced pears in melted butter over medium heat for about 3-4 minutes. Add brown sugar, brandy, and ground cardamom.
- Whisk together the eggs, milk, heavy cream, sugar, ground cardamom, salt, and reserved syrup in a large bowl until creamy.
- Layer half of the bread cubes in the baking dish, followed by half of the sautéed pears. Repeat layers and pour custard mixture over.
- Sprinkle raw turbinado sugar over the top, then bake for 40-45 minutes until set.
- Prepare caramel sauce by heating cream with cardamom pods. Let steep for 10-15 minutes.
- Cook sugar and water in a saucepan over medium-high heat until dark amber. Add butter and infused cream-orange mixture.
- Serve the warm bread pudding drizzled with the caramel sauce.
Notes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg
