Miso Caramel Pear Bread Pudding Recipe
This Caramel and Pear Bread Pudding is soft, creamy, and perfectly sweet with warm cinnamon and a hint of umami from miso caramel. Baked with caramel sauce at the bottom for a self-saucing finish, it’s an easy yet impressive dessert best enjoyed warm!
Servings: 8 slices
Equipment
- Large Baking Sheet
Ingredients
- 1 pound stale bread milk bread, brioche, or challah
- 3 large eggs
- 3 large egg yolks
- 1 ⅔ cup half and half substitute half whole milk + half heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup brown sugar packed
- ⅔ cup 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
Calories: 388kcal | Carbohydrates: 59g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 345mg | Potassium: 231mg | Fiber: 2g | Sugar: 30g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg
