Description
This Pear and Walnut Bread Pudding is a comforting and delicious dessert perfect for using up stale bread. It combines sweet ripe pears and crunchy walnuts in a creamy cinnamon-spiced custard, baked to golden perfection. Ideal for a cozy family gathering or a satisfying treat, this bread pudding offers a lovely balance of texture and warm flavors.
Ingredients
Scale
Main Ingredients
- 6 cups stale bread, cubed (preferably French or Italian bread)
- 2 medium ripe pears, peeled, cored, and diced
- 1 cup walnuts, chopped
Custard Mixture
- 4 large eggs
- 2 cups milk
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Additional
- 2 tablespoons butter (for greasing the baking dish)
Instructions
- Prepare the bread: Cube the stale bread into bite-sized pieces to ensure even soaking and baking.
- Mix bread, pears, and walnuts: In a large bowl, gently toss together the bread cubes, diced pears, and chopped walnuts to combine the solid ingredients.
- Make the custard: In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth. Pour this mixture over the bread, pears, and walnuts, folding gently to coat thoroughly. Let the mixture rest for 15-20 minutes to allow the bread to absorb the custard.
- Prepare to bake: Grease a baking dish with butter to prevent sticking. Pour the soaked bread mixture evenly into the dish.
- Bake the pudding: Preheat your oven to 350°F (175°C). Bake the bread pudding for 45-55 minutes or until the top is golden brown and the custard is set.
- Cool and serve: Allow the bread pudding to cool for 10-15 minutes before serving. Enjoy warm, optionally drizzled with cream or topped with vanilla ice cream for added indulgence.
Notes
- Using stale bread helps the bread soak up the custard better and improves texture.
- Pears should be ripe but firm to hold their shape during baking.
- You can substitute walnuts with pecans or almonds if preferred.
- For a dairy-free version, substitute milk with almond or oat milk and use a suitable egg substitute.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
