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Brunch

Pear Bread Pudding Recipe: A Toss-Together Brunch Casserole

The smell of this Pear Bread Pudding wafting through your kitchen is sure to start your morning off right! It’s essentially a breakfast casserole consisting of cinnamon-raisin bread, raw custard, chocolate chips and pears. This blend of ingredients produces a baked dish that’s sweet and decadent with hints of aromatic spice. The custard is made with eggs, vanilla extract and a seasonal favorite: eggnog. Adding eggnog makes the custard base richer and creamier. But, when eggnog isn’t readily available in the dairy aisle, use half-and-half instead. Diced pears add a fruity flavor to this bread pudding, however, apples work fine too as they’re sweet and tart. Slightly stale bread is also ideal for this dish as it allows the custard to fully absorb into each slice without being mushy. Garnish the bread pudding with a dollop of plain Greek yogurt and/or a sprig of fresh mint before serving. What’s your favorite way to use up leftover sliced bread?

Yields

10 serving

Total Time

Prep Time

Ingredients

  • 3 Tbs. butter
  • 3 pears, peeled, cored, diced
  • 2 Tbs. sugar
  • 14 slices cinnamon-raisin bread, halved
  • ½ cup semisweet chocolate chips
  • 2 cups eggnog
  • 4 eggs
  • 1 tsp. vanilla extract

Instructions

Coat 2-qt. baking dish with 1 Tbs. butter. In skillet over medium heat, melt remaining butter. Add pears and sugar; cook until tender, about 10 min. Arrange half of bread in baking dish; spread half of pear mixture and 1⁄4 cup chocolate chips over. Repeat. In bowl, whisk eggnog, eggs and vanilla. Pour mixture over bread. Gently press to soak all bread slices. Let stand at room temp. while oven heats.

Meanwhile, heat oven to 350°F. Place baking dish on baking sheet; cover with foil. Bake until set, about 1 hr., 15 min. Garnish as desired.

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