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Pear Bottom Bread Pudding
This is the kind of dessert that makes the whole kitchen smell like somebody’s grandmother is about to hug you. Warm pears, buttery brioche, vanilla, bourbon, and custard all come together into one of those old-school comfort desserts that somehow feels both fancy and familiar at the same time. The caramelized pear bottom turns into this sticky, rich topping that melts right into the bread pudding. Absolute comfort food energy.
Prep 20 minCook 50 minTotal 70 min8 servingsEasy480 calories
Directions
Buttery brioche bread pudding layered over caramelized bourbon pears and baked in a rich vanilla custard until golden, soft, and deeply comforting.
- 1.Prep the Bread
- 2.Cut the brioche into cubes and lightly toast in the oven for several minutes until slightly dry. This helps the bread absorb the custard without getting mushy.
- 3.Make the Pear Filling
- 4.In a skillet over medium heat, melt 1 stick of butter. Stir in the sugar, vanilla extract, and bourbon. Add the sliced pears and simmer until softened and caramelized, about 8–10 minutes. Pour the pear mixture into the bottom of a greased baking dish.
- 5.Make the Custard
- 6.In a saucepan, melt 3 tablespoons butter. Stir in sugar, salt, warmed milk, and vanilla extract. Remove from heat and let cool slightly. Whisk in the eggs until smooth and fully combined.
- 7.Assemble the Bread Pudding
- 8.Layer the toasted brioche cubes over the pear mixture. Slowly pour the custard over the bread, making sure every piece gets soaked. Reserve a small amount of custard for drizzling if desired. Gently press the bread down so it absorbs the liquid evenly.
- 9.Bake
- 10.Bake in a preheated 350°F oven for about 50 minutes, or until the top is golden brown and the custard is set but still soft in the center.
- 11.Serve
- 12.Let cool slightly before serving. Spoon upside down to pull up all those buttery bourbon pears from the bottom. Best served warm.
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