Brandied Pear Bread Pudding Recipe

Name: Brandied Pear Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ripe bartlett pears, peeled cored and sliced 1/4 -inch thick; 5 slices egg bread, cut in to 1-inch chunks (French toast bread); 1 ½ cups milk; ⅔ cup sugar; ¼ cup brandy; ¾ teaspoon vanilla extract; ¾ teaspoon cinnamon; 3 eggs; 3 tablespoons butter, melted; ¼ cup chopped pecans; ½ cup heavy cream; 2 tablespoons powdered sugar; 1 tablespoon brandy

Servings: persons

2 medium ripe bartlett pears, peeled cored and sliced 1/4 -inch thick
5 slices egg bread, cut in to 1-inch chunks (French toast bread)
1 ½ cups milk
⅔ cup sugar
¼ cup brandy
¾ teaspoon vanilla extract
¾ teaspoon cinnamon
3 eggs
3 tablespoons butter, melted
¼ cup chopped pecans
½ cup heavy cream
2 tablespoons powdered sugar
1 tablespoon brandy

1
Preheat oven to 350F Spray a 9-inch baking dish with nonstick cooking spray.
2
Cut pear slices in half and add to dish with bread cubes.
3
In a medium bowl, whisk together milk, sugar, brandy, vanilla, cinnamon and eggs.
4
Slowly whisk in butter, then pour over bread and pears, tossing lightly to coat bread with egg mixture.
5
Sprinkle with pecans and let stand for about 30 minutes or until liquid is absorbed.
6
Place baking dish in a larger, shallow baking dish and add hot water until it reaches halfway up the side of the smaller dish.
7
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
8
Remove both pans from oven, remove baking dish from water bath and let cool slightly.
9
Serve warm with Brandy Cream or lightly sweetened whipped cream.
10
Brandy Cream:.
11
Beat 1/2 cup heavy cream and 2 tablespoons powdered sugar in a medium chilled mixing bowl until soft peaks form.
12
Add 1 tablespoons brandy and beat until stiff peaks form.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium ripe bartlett pears, peeled cored and sliced 1/4 -inch thick, 5 slices egg bread, cut in to 1-inch chunks (French toast bread), 1 ½ cups milk, ⅔ cup sugar, and more.

Yes, Brandied Pear Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brandied Pear Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions