Oh, I have to tell you about my absolute favorite comfort dessert when the weather gets even a little bit chilly! Forget those heavy, boring puddings you might have tried before. We’re skipping straight to the good stuff with my **Heavenly Cardamom Pear Bread Pudding Recipe Delight**. Seriously, the smell alone of warm, buttered bread mingling with cardamom is enough to stop you in your tracks. This isn’t just bread soaked in milk; this is rich, custardy perfection balanced by those soft, sweet pears. My secret? It’s the fragrant cardamom that really makes this recipe stand out. Trust me, once you try this version, you won’t go back!
Why This Heavenly Cardamom Pear Bread Pudding Recipe Delight is a Must-Try
I know, I know, there are a million bread pudding recipes out there. But this one? This is the one you bring out when you really need a culinary hug. It’s ridiculously easy, which is always a win at the end of a long day. Plus, it uses up that stale bread sitting on your counter! If you’re looking for something truly special that doesn’t feel fussy, this is it.
Here’s why you’re going to fall head-over-heels for this dessert:
- The texture is heavenly—custardy inside, with just the right amount of chew from the bread.
- The spice profile is just magical! That unique pairing of sweet pear and fragrant cardamom instantly elevates it.
- It’s simple enough for a weeknight treat but elegant enough for company. You can even start prepping it before reading my notes on another amazing dessert!
Gathering Ingredients for Heavenly Cardamom Pear Bread Pudding Recipe Delight
Alright, let’s talk components! This recipe is so straightforward; the actual shopping list isn’t intimidating at all. But I have to stress one thing right off the bat: use bread that’s a day or two old—stale is actually perfect! If your bread is too fresh, it turns into mush instead of holding that beautiful, lovely shape we want. Think about using some day-old brioche or even a sturdy white loaf. If you need tips on making the perfect bread base, check out how I prep mine when I make my famous sandwich loaf; the principle of dryness is the same!
Here’s what you need to round up for this flavor explosion:
- You’ll want 6 cups of those wonderful stale bread cubes.
- Two large pears, and make sure you peel, core, and dice them up nicely. They need to be ripe so they melt just a tiny bit while baking!
- Four large eggs—these are what build our creamy custard base.
- 2 cups of whole milk—don’t skimp on the fat here; it makes the pudding rich.
- 1/2 cup of granulated sugar.
- The star spice: 1 teaspoon of ground cardamom. Don’t use too little, or you won’t get that ‘heavenly’ flavor!
- 1/2 teaspoon of vanilla extract and just 1/4 teaspoon of salt to balance everything out.
- And finally, 2 tablespoons of butter, melted, for drizzling that gorgeous little cap on top before it goes into the oven.
That’s it! Simple ingredients, but they come together into something truly spectacular.
Step-by-Step Instructions for Heavenly Cardamom Pear Bread Pudding Recipe Delight
Okay, putting this pudding together is almost like a fun layering project, but way tastier! It moves fast, so have your 8×8 inch dish ready to go. This recipe definitely reminds me of how much I love quick baked treats, just like the prep I do for my French Toast Bakes—it’s satisfying without being fussy. The timing here is actually really important for that perfect custard soak, so pay attention to the resting time!
Preparation and Assembly of the Heavenly Cardamom Pear Bread Pudding Recipe Delight
First things first, get your oven preheating to 350 degrees F (175 degrees C). You don’t want to rush that, or the bake won’t be even. Next, take that melted butter—the 2 tablespoons we set aside—and go ahead and butter up your 8×8 baking dish. Don’t miss the corners!
Now, we layer! Scatter those six cups of bread cubes and all of your diced, peeled pears evenly across the bottom of that buttered dish. Don’t worry too much about perfect placement; it all mixes together nicely during baking.
Time to whisk up the custard base. In a nice big bowl, whisk those four eggs really well. Then slowly shower in the milk, the sugar, that gorgeous ground cardamom, the vanilla extract, and the salt. Whisk until it looks totally uniform—no streaks of egg white hanging around!
Pour that creamy milk mixture right over the bread and pears. Here’s my little bit of expert loving advice: use the back of a spoon or your clean hands to gently press everything down. You want every piece of bread submerged so it can drink up that custard. Then, and this is crucial, walk away! We let this mixture stand for exactly 15 minutes. This soaking time ensures you don’t end up with dry spots.
Baking and Resting the Heavenly Cardamom Pear Bread Pudding Recipe Delight
Once those 15 minutes are up, take the last of that melted butter and lovingly drizzle it all over the top of the pudding. It adds richness and helps that beautiful golden crust form.
Pop the dish into your preheated oven. Bake this for 40 to 45 minutes. You’ll know it’s ready when the top is beautifully golden brown. How do you check for sure? Insert a thin knife right near the middle—if it comes out clean, you’ve nailed it! If it looks wet, give it five more minutes.
Finally, don’t dive in immediately! Let the Heavenly Cardamom Pear Bread Pudding Recipe Delight rest on the counter for 10 minutes after it comes out. This little cooling spell lets the custard set up properly so it holds together when you scoop it out. Enjoy!
Tips for Success with Your Heavenly Cardamom Pear Bread Pudding Recipe Delight
Listen, I know recipes can look perfect on paper, but sometimes a little whispered advice makes all the difference between good and truly amazing. Stick to the stale bread rule, seriously; fresh bread turns the custard into soup. It’s the structure of the slightly dried bread that absorbs all that lovely cardamom custard without dissolving!
If you can’t find pears, don’t panic. My notes mentioned you can substitute apples, and they work great! Just make sure they are baking apples, maybe something firm like Honeycrisp, so they don’t just turn to applesauce.
Now, for that golden top. Sometimes, even after 45 minutes, the very top crust doesn’t brown quite as much as I like. If you see that after pulling it out and it still looks a little pale, very carefully put it back in the oven, but switch the setting to low broil for maybe 30 seconds. You have to watch it like a hawk—I mean *right there*—because cardamom tends to toast up fast. Just a little flash of heat is all you need for that perfect, delicious-looking bronze finish!
Serving Suggestions for Heavenly Cardamom Pear Bread Pudding Recipe Delight
If you think this bread pudding tasted good hot out of the oven, wait until you dress it up! My notes say you have two fantastic paths here. You can go classic and simply dust it with powdered sugar—that light, sweet snow looks so pretty against the golden pudding. Or, if you’re feeling extra decadent, drizzle it generously with a thick caramel sauce. That combination of warm spice, soft fruit, and salty-sweet caramel is just unbeatable.
And what do you pair with something this cozy? Honestly, a strong, hot black coffee cuts through the richness perfectly. But if you want to lean into the spice theme, you absolutely have to try it with a homemade spiced tea. The warmth of the cardamom in the pudding just sings along with the tea spices. It’s the perfect ending to any meal!
Storage and Reheating Instructions for Heavenly Cardamom Pear Bread Pudding Recipe Delight
This pudding is so comforting that you’ll definitely want leftovers, even though it rarely lasts past one evening in my house! If you have any remaining Heavenly Cardamom Pear Bread Pudding Recipe Delight, cover the dish tightly with plastic wrap or transfer the portions to an airtight container. It keeps beautifully in the refrigerator for about three, maybe four days. Don’t leave it out on the counter!
Reheating is super simple, but you need a gentle touch so the custard doesn’t get rubbery. If you’re only reheating a single serving, the microwave works in about 30-second bursts until it’s warm throughout. For a larger slice, I actually prefer the oven. Pop it onto a baking sheet covered with foil at 325 degrees F for about 10 minutes. This brings back that lovely soft warmth without turning the pudding tough. Instant comfort!
Variations on the Cardamom Pear Bread Pudding
While I absolutely adore the classic cardamom and pear combination, sometimes you just need to mix things up a little bit, right? This recipe is so forgiving, which is one of its greatest strengths. It takes other flavors so wonderfully!
If you want more texture in your spoonfuls along with that beautiful spice, you have to try adding some toasted nuts. Chopped pecans or walnuts are my go-to; they give a lovely little crunch that contrasts nicely with the soft pears. I often toast mine in a dry pan first—it brings out so much more flavor. If you’re into nutty flavors, you might also like the profile in my brown butter pecan pound cake!
You can also play gently with the spice blend. If you want to move it slightly away from the pure cardamom note, try tossing in just a tiny pinch—maybe an eighth of a teaspoon—of freshly grated nutmeg or ground ginger along with your cardamom. It won’t overpower the star flavor, but it adds a warm depth that’s just fantastic for a fall evening. It’s these little tweaks that make a recipe truly *yours*!
Frequently Asked Questions About This Bread Pudding
I get so many notes back about how everything turned out, and a few common questions always pop up! Don’t you worry if you’re wondering about the details—we’ve got all the answers you need to make this the best bread pudding ever.
Can I use fresh bread instead of stale bread for this Heavenly Cardamom Pear Bread Pudding?
Oh, please try not to! I know sometimes you want to bake right now and don’t have time to wait for bread to dry out, but using fresh bread is the quickest way to get a sad, soupy mess. Fresh bread just doesn’t have the structure to absorb that rich custard without breaking down entirely. If you must bake immediately, tear your bread into cubes and spread them out on a baking sheet. Toast them in a 300-degree oven for about 10 minutes until they feel firm and dry to the touch. That little bit of drying simulates ideal stale bread!
What is the best way to tell when the Heavenly Cardamom Pear Bread Pudding is fully baked?
You always want to trust your eyes *and* your tools! Visually, you are looking for that beautiful, deep golden-brown top layer—that means the sugar and butter are caramelizing nicely. But the real test is what’s happening underneath. You need to insert a thin knife right near the center of the dish. If that knife comes out clean, or maybe just has a few moist crumbs clinging to it—not wet batter—then your custard is set, and you’re done! If it’s still wet, give it another five minutes and check again.
Can I make this recipe ahead of time?
Yes, you absolutely can! This pudding is great for making ahead for parties. You have two options, and I love both. Option one: Assemble the whole thing—bread, pears, custard—cover it tightly, and keep it in the fridge overnight. Just before baking, let it sit on the counter for about 30 minutes to take the chill off, and then add the melted butter drizzle and bake normally. Option two is baking it completely, letting it cool, and then storing it. When you want to serve it, just reheat it gently in the oven covered with foil. The overnight assembly always seems to make the custard consistency perfect, though!
Nutritional Estimates for Heavenly Cardamom Pear Bread Pudding
Now, I’m not a nutritionist—I’m a baker who loves flavor! So please take these numbers with a grain of salt, or maybe a pinch of cardamom! These figures are just standard estimates based on the ingredients listed in the recipe, assuming you divide it into six nice, generous servings. Sometimes when I get really enthusiastic with the caramel drizzle, my numbers go up, so keep that in mind!
Here’s the general breakdown per serving:
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g (Saturated Fat: 7g, Unsaturated Fat: 7g, Trans Fat: 0g)
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
Remember, this dessert is best enjoyed as a treat, not an everyday staple! We count the memories and the cozy feelings, not just the calories, when we make this amazing bread pudding.
Print
Heavenly Cardamom Pear Bread Pudding
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a warm, spiced bread pudding featuring pears and cardamom.
Ingredients
- 6 cups stale bread cubes
- 2 large ripe pears, peeled, cored, and diced
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish with butter.
- Place the bread cubes and diced pears evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, sugar, cardamom, vanilla extract, and salt until well combined.
- Pour the milk mixture evenly over the bread and pears. Press the bread down gently to absorb the liquid.
- Let the mixture stand for 15 minutes to allow the bread to soak up the custard.
- Drizzle the melted butter over the top of the pudding.
- Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
- Let the pudding cool for 10 minutes before serving.
Notes
- Use bread that is slightly dry or stale for the best texture.
- You can substitute apples for pears if desired.
- Serve warm with a light dusting of powdered sugar or a drizzle of caramel sauce.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 10
- Cholesterol: 120
Keywords: bread pudding, cardamom, pear, dessert, baked pudding, sweet bread