Pear Cranberry Bread Pudding


  • 5 cups brioche, Hawaiian bread or sweet rolls, torn into pieces
  • 2 ripe pears, peeled, cored and diced
  • 1/3 cup dried cranberries
  • 3 eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream or whipping cream
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch salt
  • Coat the inside of a 2 quart baking dish with cooking spray or butter.
  • Arrange half the bread to cover the bottom of the dish.
  • Layer on pears and cranberries, then top with remaining bread.
  • In a large mixing bowl, beat the eggs well, then whisk in milk, cream, sugar, vanilla, cinnamon, nutmeg and salt.
  • Pour the mixture over the bread and fruit.
  • Cover dish and refrigerate for at least two hours or overnight to fully absorb the liquid.
  • Preheat oven to 325 degrees and bake for one hour or until the custard is set.
  • Let cool for at least 10 minutes before serving.

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