This Caramel and Pear Bread Pudding is nothing like any bread pudding recipes you’ve tried before! It’s not too sweet, but definitely sweeter and richer than a french toast bake. It’s got a miso caramel sauce built into the bottom of the pan so when you flip it over, it runs down the side for a self-saucing finish.
Needless to say, this custardy creation tastes best when it is still warm. I highly recommend warming up leftovers in the microwave before serving, just 30 seconds or so will do. It is already delicious by itself, but a scoop of mascarpone ice cream sure won’t hurt!
Trang’s Recipe Highlights
- FLAVOR: This pear bread pudding is slightly sweet, with a touch of warm cinnamon, and a deeply caramelized topping with a hint of umami from the miso caramel.
- TEXTURE: Soft and creamy, and not at all mushy.
- EASE: Extremely easy, with an impressive result to wow your guests.
Ingredients and notes for miso caramel bread pudding
You only need 8 ingredients to make this unique and absolutely delicious caramel bread pudding recipe, pictured below. Feel free to skip to the recipe card for the full list of ingredients with quantities and step-by-step instructions.
Testing notes on the bread
I like to use enriched bread like milk bread, brioche or challah. They’re already slightly sweet and delicious on their own, so naturally they would be perfect soaked in a custard mixture and baked into bread pudding!
It is typical to use day-old or stale bread for bread pudding recipes because that means the bread is no longer as fresh as you would like them for regular consumption. But this recipe calls for toasting the bread in the oven to dry it out before soaking the cubes in the custard mixture. So you could use old bread or fresh bread. Either way, you want to get rid of any moisture in the bread so it can soak up more custard.
I’ve tested this recipe several times with both stale bread toasted and not toasted. Even when I’ve cut them up, let them dry out overnight on the counter, or age the cubes for days in the refrigerator and freezer, when I bake the bread pudding without toasting the bread cubes, it tends to end up a bit mushy in the middle. Still yummy, but the best texture comes from the batch using toasted bread cubes.
So my recommendation is definitely follow the recipe instructions and toast the bread cubes. Don’t skip this step to avoid a mushy center.
Miso caramel substitution
If you don’t want to make miso caramel, I have a shortcut for you. You can substitute ⅔ cup of any caramel sauce (homemade or store bought) and stir in 2 ½ teaspoons of white miso paste. I even made this recipe using my coconut caramel sauce for a couple test runs using this substitution method.
I use Marukome premium white miso paste to make my miso caramel and many of my miso desserts. It doesn’t have a lot of sodium so you’ll get just a hint of savoriness. But if your miso paste is a little bit saltier, it can still work here as a salted caramel, or just reduce the amount a bit.
Are you ready for the best caramel bread pudding you’ll ever make? Let me show you just how easy it is! 👇
Hungry for more?
Miso Caramel Pear Bread Pudding Recipe
Equipment
- Large Baking Sheet
Ingredients
- 1 pound (454 g) stale bread, milk bread, brioche, or challah
- 3 large eggs
- 3 large egg yolks
- 1 ⅔ cup (385 g) half and half, substitute half whole milk + half heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup (100 g) brown sugar, packed
- ⅔ cup (200 g) miso caramel
- 1 large pear, ripe but firm, peeled and sliced into ⅛” slices
Instructions
- Dry the bread – Turn the oven on the lowest setting – for my oven, it was 170°F (80°C). Cut the bread into 1” cubes, spread them on a large baking sheet, and toast for 1 hour until dry out. Turn off the oven, remove the bread cubes and allow them to cool completely, approximately 30 minutes.1 pound stale bread
- Prepare the custard – Add eggs, egg yolks, half and half, vanilla, cinnamon and brown sugar to a large mixing bowl and beat until thoroughly combined.3 large eggs, 3 large egg yolks, 1 ⅔ cup half and half, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ cup brown sugar
- Soak the bread – Add dry bread cubes to the custard mixture, toss evenly, and allow them to soak for at least 2 hours in the refrigerator.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F (180°C).
- Assemble the toppings – Line an 8” cake pan with a piece of parchment paper large enough to completely cover the bottom and side of the pan, and still have enough excess to fold over. Add miso caramel to the bottom and arrange pear slices on top slightly overlapping and in concentric circles.⅔ cup miso caramel, 1 large pear
- Bake – Transfer the custard soaked bread cubes to the prepared baking pan, press down if necessary to fit it all in. Place the cake pan on top of a large baking sheet to catch any caramel dripping that may bubble up. Bake in the preheated oven for approximately 45 minutes, until the center is no longer jiggly.
- Cool – Remove bread pudding from the oven and let cool to the touch on a wire rack before flipping it over onto a serving plate.
Notes
- Miso caramel substitution: you can use ⅔ cup (200 g) of any caramel sauce (homemade or store bought), and stir in 2 ½ teaspoons of white miso paste to make miso caramel. I use Marukome premium white miso paste.
- Serving tips: best served warm by itself or with vanilla ice cream!
- Storage: you can keep bread pudding at room temperature overnight after it is baked but it is best to store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze them for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This. Is. Magical. LOVE the pear and cranberry flavors together, especially in a stinking delicious bread pudding. So fun and festive!
Thanks Karly, these were so good, the flavor was just perfect for this season!
This looks really delicious and what a brilliant way to use up leftover bread.
Thanks Scott, they were indeed delicious!
This creamy dessert is calling out to me. I can’t wait to give it a try.
This looks like a great treat. Bread putting is one that I have not made before, but I know my wife loves. I might have to change that.
Looks great Trang. So homey and comforting
That looks tasty!Now I know what to do with my extra bread.