Butterscotch Pear Pecan Bread Pudding
A sophisticated take on classic bread pudding that transforms stale sourdough into a creamy custard-based dessert. Caramelized butterscotch pears sit golden atop the dish, their tartness balanced by tart-sweet cranberries baked into the bread itself. The pecans add textural depth and nutty richness that cuts through the dessert's sweetness. This is ideal for home bakers seeking an impressive yet approachable dessert that showcases fruit flavors. Serve warm during autumn and winter months, or offer at brunch with coffee. What sets this version apart is the deliberate caramelization of pears in butterscotch before baking, concentrating their flavor and creating a glossy topping that distinguishes it from standard bread puddings where fruit is simply layered in.
Ingredients
- ¼ c butter
- ¾ c sugar
- 3 large butterscotch pears, cored and cut into 1/4-inch slices
- 6 c stale cranberry pecan sourdough bread or stale bread of choice, cut into cubesbrioche6 cupsbreadtree_nuts-free
richer crumb, removes fruit and nut notes
- 2 c light creamheavy creamequaldairy
richer result
- ½ c milk
- 4 large eggs
- 1 t vanilla
- ½ t cinnamon
- salt
Instructions
- 1
Melt butter in a large skillet over medium heat.
- 2
Add half the sugar and stir until dissolved.
- 3
Add pear slices and cook without stirring for 8 minutes.
- 4
Flip the pears and cook for another 8 minutes.
- 5
Meanwhile, whisk together the remaining sugar, eggs, cream, milk, vanilla, cinnamon, and salt.
- 6
Place bread cubes into an 8-inch square baking dish treated with baking spray.
- 7
Pour the egg mixture over the bread and press down to ensure each cube is soaked.
- 8
Spoon pear slices over the top and drizzle any sauce from the skillet over the pears.
- 9
Bake in a preheated oven at 325 degrees Fahrenheit for 55 to 60 minutes, until custard is set and pears are golden brown.
Tips
Caramelize pears in butter and sugar without stirring to develop a deeper, more complex butterscotch flavor. Moving them prematurely breaks the crust forming on their surface, which concentrates the sauce and creates the signature glossy topping.
Press the bread cubes down firmly when soaking with custard. Stale bread absorbs more liquid than fresh bread; ensure each cube is fully submerged to avoid dry pockets in the finished pudding.
Use a 325-degree oven rather than higher heat. This low temperature sets the custard gently without browning the edges too quickly, allowing the center to cook through while pears caramelize on top.
Good to Know
Cover and refrigerate for up to 4 days. Reheat gently in a 300-degree oven for 15-20 minutes until warmed through.
Assemble the pudding through the egg-soaking step up to 8 hours ahead. Cover and refrigerate, then bake when ready, adding 5-10 minutes to total bake time.
Serve warm, ideally within 30 minutes of baking. Top with whipped cream, vanilla ice cream, or a drizzle of additional butterscotch sauce. Pairs well with coffee or dessert wine.
Common Mistakes
Stir the pears during caramelization to avoid breaking their slices and losing the glossy sauce layer that tops the pudding.
Skip pressing the bread cubes when adding custard to prevent dense, dry spots that won't absorb the egg mixture properly.
Overbake beyond 60 minutes to avoid a rubbery, overcooked custard that separates and becomes grainy rather than silky.
Substitutions
Dairy-Free Swaps
lighter result
less sweet, more subtle butterscotch
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this bread pudding ahead of time?
Yes. Assemble through the egg-soaking step up to 8 hours before baking. Cover and refrigerate, then bake straight from the fridge, adding 5-10 minutes to the total time. The pudding keeps refrigerated for 4 days and reheats well at 300 degrees.
What if I don't have butterscotch pears?
Bosc pears work well and require the same preparation, though the butterscotch notes will be less pronounced. Apples are a good substitute but add tartness. Peaches or nectarines also work; adjust sugar to taste since they're sweeter.
Can I freeze leftover bread pudding?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently in a 300-degree oven for 15-20 minutes. Texture is best within 1 month of freezing.