Butterscotch Pear Bread Pudding
Indulge in the ultimate comfort food with this Butterscotch Pear Bread Pudding, a decadent twist on the classic dessert that's sure to become a family favorite. Made with buttery brioche or challah, tender chunks of ripe pears, and a luscious butterscotch-infused custard, this recipe combines rich flavors with a touch of fruity freshness for the perfect balance. The bread soaks up a velvety mixture of whole milk, heavy cream, and butterscotch chips, creating a creamy texture with every bite. Baked to golden perfection and lightly spiced with cinnamon, this dessert is ideal for cozy nights or festive gatherings. Serve it warm with whipped cream, caramel drizzle, or vanilla ice cream for an indulgent treat that will delight your taste buds. Ready in just over an hour, this easy bread pudding recipe is a deliciously nostalgic dessert made new. Perfect for fall and winter menus!
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (such as brioche or challah)
- 2 large ripe pears (peeled, cored, and diced)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup butterscotch chips
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
In a large mixing bowl, combine the cubed bread and diced pears. Gently toss to distribute the pears evenly among the bread.
In a medium saucepan, melt the butterscotch chips and butter over low heat, stirring constantly until smooth. Remove from heat and allow to cool slightly.
In a separate large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt until fully combined.
Slowly pour the melted butterscotch mixture into the egg mixture while whisking to prevent the eggs from curdling.
Pour the custard mixture over the bread and pears. Gently press down with a spatula to ensure the bread absorbs the custard evenly. Let the mixture sit for 10 minutes.
Transfer the bread pudding mixture into the prepared baking dish, spreading it into an even layer.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out slightly moist but not wet.
Remove from the oven and allow to cool for at least 10 minutes before serving.
Optional: Serve warm with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
8340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1637 mg | 546% | |
| Sodium | 8753 mg | 381% | |
| Total Carbohydrate | 1250.6 g | 455% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 630.2 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1710 mg | 132% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3161 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
