Name: Cardamom Pear Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 6 cups cubed day-old bread (such as brioche or challah); 2 ripe pears, peeled, cored, and sliced; 3 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1 tsp ground cardamom; 1 tsp vanilla extract; 1/4 tsp salt; 2 tbsp unsalted butter, melted; Powdered sugar, for dusting (optional)

I’m drawn to this dessert because it beautifully combines the warm spice of cardamom with tender, sweet pears and comforting bread base. The hint of brandy adds a subtly luxurious touch—perfect for a cozy gathering or indulgent treat.

Cardamom Pear Bread Pudding

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Cubed French bread (about 12 cups)
Butter (about 2 tablespoons to coat the pan)
Pears, peeled and diced (around 3 pears)
Brown sugar (2 tablespoons)
Optional: brandy (roughly 1 ounce)

directions

I preheat the oven (the original source doesn’t specify the temperature).
I generously butter the baking dish—this helps keep the pudding from sticking and infuses richness.
I layer in the cubed French bread, scatter the diced pears, sprinkle with brown sugar, and—if using—drizzle the brandy over it all. rhubarbandlavender.com
Unfortunately, the recipe summary doesn’t include steps for preparing a custard or baking instructions, so I’d rely on a typical bread pudding technique: whisk together eggs, milk (or cream), sugar, and cardamom; pour over the bread–pear mixture; let it soak, then bake until set and golden. Based on similar recipes, a temperature of around 325–350 °F (160–180 °C) and baking for 45–55 minutes is a good starting point.

Servings and timing

Servings: The recipe doesn’t specify servings, but with 12 cups of cubed bread, it would serve approximately 8–10 people.
Prep Time & Cook Time: Not provided, but I estimate around 20 minutes of prep and 45–55 minutes of baking based on comparable bread pudding recipes.

Variations

I might try these delicious twists:

Add a custard flavored with milk, eggs, sugar, and a generous pinch of ground cardamom.
Sprinkle in chopped nuts like walnuts or pecans for texture.
Drizzle a warm caramel or cardamom-spiced glaze over the top for extra richness.
Swap in diced apples or mix in dried fruit like raisins for added sweetness.

storage/reheating

I’d store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat and restore warmth and texture, I’d cover the dish and bake at 325 °F for 10–15 minutes or microwave individual portions.

FAQs

Can I add custard to this pudding?

Yes—I’d whisk together eggs, milk or cream, sugar, and a pinch of cardamom, then pour over the bread and pears before baking. This helps create a creamy, custardy interior.

What temperature should I bake this at?

Although not specified, I’d bake at 325–350 °F (160–180 °C), as that’s typical for bread puddings.

Can I make this ahead of time?

Absolutely—I’d assemble it the night before, refrigerate, then bake in the morning for a convenient, flavorful start to the day.

Is brandy necessary?

Not at all—it’s optional, but I find it adds a lovely depth of flavor. You can simply omit it or substitute a dash of vanilla or orange zest.

Can I use a different type of bread?

Yes—sturdy breads like brioche, challah, or day-old French bread work beautifully and soak up the custard well.

Conclusion

I love how this Cardamom Pear Bread Pudding combines simple, cozy ingredients into something elegant and satisfying. Even though the recipe summary is brief, it’s a lovely foundation to customize—whether I’m adding my own custard, nuts, or glaze. I can’t wait to make it and let that warm aroma fill my kitchen.