Pear Bread Pudding

Stale bread, ripe pears, and rum-soaked raisins baked in a vanilla egg custard until the top goes golden and the center sets into something warm, custardy, and deeply comforting. This is bread pudding at its best.

The pears get sauteed in butter with sugar before going into the pudding, which caramelizes their edges and concentrates their sweetness. Raw pears would turn mushy and watery. Sauteed pears hold their shape and add a jammy, buttery layer to each bite. The raisins soak in rum (or rum extract) while you prep everything else, plumping up and absorbing that boozy warmth.

Scalded milk poured over torn bread softens the cubes without dissolving them completely. You want pieces that hold some texture, not a smooth paste.

Pro Tips

• Use bread that’s a day or two old. Fresh bread is too soft and turns to mush in the custard. Stale bread absorbs the milk and eggs while keeping structure.
• Soak the bread for the full 5 minutes. Rushing this means dry pockets in the finished pudding.
• Sauté the pears just until they soften and the sugar starts to caramelize. Overcooking makes them fall apart.
• The pudding is done when the center is just set. A slight jiggle is fine; it firms up as it cools.

Variations

• Swap pears for apples and add a pinch of cinnamon for a fall-spiced version.
• Use brioche or challah instead of white bread for a richer, more buttery pudding.
• Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.