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Butterscotch Pear Bread Pudding Recipe

Indulge in the irresistible warmth of this Butterscotch Pear Bread Pudding! A delightful twist on a classic, this recipe combines the comforting flavors of bread pudding with juicy pears and a rich butterscotch sauce. Years ago, I discovered this gem in a magazine, and it's become a family favorite. The sweet pears complement the creamy butterscotch perfectly—prepare to be amazed!

Prep Time 45 mins
Cook Time 90 mins
Calories 482.9 kcal
Protein 12g
Rating 5.0 (3 Reviews)
Butterscotch Pear Bread Pudding 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Butterscotch Pear Bread Pudding

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How to Make Butterscotch Pear Bread Pudding

  1. Preheat oven to 325°F (165°C). Grease a 3-quart baking dish.
  2. In a saucepan, combine 1 cup brown sugar and 1/2 cup butter. Cook over medium heat, stirring constantly, for 2-3 minutes until smooth and melted.
  3. Remove from heat and set aside.
  4. In a large bowl, whisk together 3 eggs, 1 egg yolk, 2 cups milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon nutmeg.
  5. Whisk in the melted brown sugar mixture until smooth.
  6. Add 6 cups of cubed bread, gently pressing down to submerge partially in the custard. Let stand for 30 minutes to allow the bread to absorb the liquid.
  7. Pour half of the bread mixture into the prepared baking dish.
  8. Arrange the sliced pears over the bread mixture.
  9. Pour the remaining bread mixture over the pears.
  10. Top with the remaining 2 cups of bread, pressing down gently to moisten.
  11. Brush the top of the bread pudding with 2 tablespoons of melted butter and sprinkle with 2 tablespoons of granulated sugar.
  12. Bake for 60-70 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  13. Let cool for 30 minutes before serving.
  14. While the bread pudding cools, prepare the sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat.
  15. Add 1/4 cup packed brown sugar, 1/4 cup water, and 2 tablespoons of light corn syrup. Bring to a boil.
  16. Boil for 2 minutes, whisking occasionally.
  17. Remove from heat and whisk in 1/4 cup heavy cream.
  18. Serve the warm bread pudding topped generously with the butterscotch sauce.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

150g

Fat

75g

Carbs

19g

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Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Preparation Low Protein Breads Desserts Puddings And Mousses Dietary Low In Something 4 Hours Or Less