Honey Pear Ginger Bread Pudding with Caramel Sauce
Rich bread pudding made with buttery croissants soaked in a honey-spiced custard, studded with tender Bosc pears and warming ginger. The luxurious custard base combines heavy cream with egg yolks, honey, and aromatic spices for a dessert that's both comforting and elegant. Topped with a luscious honey caramel sauce that adds golden sweetness and silky richness. Perfect for fall entertaining, holiday gatherings, or any time you want to transform day-old croissants into an impressive dessert. The water bath method ensures even cooking and a creamy, custard-like texture throughout.
Ingredients
- 12 large croissants or 16 butter flake rolls, preferably stalebrioche or challah1:1vegetarian
similar richness
- 3 cups heavy whipping cream
- 6 egg yolks
- ¾ cup granulated sugar
- 4 TBSP honey
- 1 tsp nutmeg
- 2 tsp ground ginger
- ⅛ tsp salt
- 1 ½ cups pears, peeled and diced
- ½ cup honey
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 4 TBSP unsalted butter
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350F
- 2
Mix together egg yolks, honey, sugar, ginger and nutmeg in large bowl
- 3
Whisk in heavy cream and salt until fully incorporated
- 4
Tear or cut croissants into pieces and place half into prepared 9x9 or 9x13 baking dish
- 5
Pour half the custard over bread pieces in pan
- 6
Sprinkle half of the pears on top of custard
- 7
Press down bread pieces with hands until soaked with custard
- 8
Add remaining croissant pieces and diced pears
- 9
Pour remaining custard as needed based on staleness of bread
- 10
Place pan into larger pan for water bath and fill with water to halfway mark of smaller pan
- 11
Bake for 45-55 minutes until golden on top
- 12
Cool for 10 minutes before serving
- 13
For sauce: mix honey, brown sugar, heavy cream, butter and salt in saucepan over medium-low heat
- 14
Cook while whisking gently for 5 to 7 minutes until thickened
- 15
Add vanilla and cook another minute
- 16
Turn off heat, cool slightly and drizzle over bread pudding
Tips
Use day-old or stale croissants for better custard absorption and texture. Fresh croissants may become too soggy.
Adjust custard amount based on bread staleness - very stale bread absorbs more liquid while soft bread needs less.
The water bath ensures gentle, even cooking but can be omitted if you prefer a slightly firmer texture.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave.
Can be assembled up to 4 hours ahead before baking. Cover and refrigerate.
Serve warm with honey caramel sauce drizzled on top. Can be served at room temperature.
Common Mistakes
Use stale bread to avoid soggy texture from over-absorption
Don't skip pressing bread into custard to ensure even soaking
Watch caramel sauce carefully to avoid burning over medium-low heat
Substitutions
Vegan Options
General Alternatives
similar richness
FAQ
Can I make this without a water bath?
Yes, but the water bath ensures gentle, even cooking and prevents curdling. Without it, watch carefully and reduce temperature to 325F.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 30-60 seconds before serving.
Can I freeze the bread pudding?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator and reheat in 350F oven for 15-20 minutes.