This Pear Cranberry Bread Pudding is a simple yet decadent dessert, baked up nicely in individual ramekins for easy sharing.  | wildwildwhisk.com
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5 from 4 votes

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
Course: Breakfast, Dessert
Servings: 8
Author: Trang

Ingredients

  • 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

Instructions

  • 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.