Pear Cranberry Bread Pudding
This Pear Cranberry Bread Pudding is a simple yet decadent dessert, baked up nicely in individual ramekins for easy sharing.
Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
- 1 pound of brioche bread
- 2 ripe Bartlett pears
- 3/4 cup light brown sugar
- 1 teaspoon cinnamon
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cup heavy whipping cream
- 1 1/2 cup whole milk
- 1/2 cup dried cranberry
Turn the oven on its lowest setting.
Cut the bread into 1” cubes and spread on a baking sheet in one layer. Toast in the oven for 1 hour until dry.
Wash and core the pears, puree in a food processor until completely liquified. This will yield approximately 1-1/2 cups.
Cook pear puree with brown sugar and cinnamon in a small sauce pan over medium heat until the sugar dissolves completely. Transfer to a large mixing bowl and let cool to room temperature.
Add eggs, egg yolks, vanilla, cream and milk to the large mixing bowl with the pear puree and beat until completely combined.
Toss the dried bread cubes along with the dried cranberries into the liquid mixture.
Cover and soak for at least 2 hours at room temperature.
Preheat oven to 350°F.
Divide the custard soaked bread into 8 individual ramekins.
Bake for 45 minutes.
Remove from oven and allow to cool before serving.
Serve warm by itself or with ice cream.