Pear Bread Pudding

    Pear Bread Pudding


    30 people made this

    This bread pudding tastes a bit like French toast. With pear halves, sourdough bread, eggs, milk, vanilla, almond and brown sugar, it makes a great breakfast.

    Serves: 20 

    • 60g butter, cut into small cubes
    • 1/2 cup (110g) brown sugar
    • 900g pears halves, cut lengthwise into 4 slices
    • 1 (500g) loaf sourdough bread, cut into 3cm cubes
    • 2 1/2 cups eggs
    • 1 1/2 cups (380ml) milk
    • 2 tablespoons white sugar
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 1/4 cup (25g) sliced almonds

    Preparation:15min  ›  Cook:45min  ›  Extra time:8hours chilling  ›  Ready in:9hours 

    1. Evenly distribute the butter cubes into the bottom of an oblong baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
    2. Mix the eggs, milk, sugar, vanilla essence and almond essence together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminium foil and chill overnight in refrigerator.
    3. Preheat an oven to 180 degrees C. Remove the baking dish from the refrigerator and allow to warm while the oven preheats.
    4. Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.


    If you are using a glass baking dish, don't put it right into the oven out of the fridge because it might crack. Allow it to warm while the oven preheats.

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