Baked Pear Pudding
A comforting baked pear pudding featuring tender pears, cinnamon, and bread, ideal for cozy desserts or brunch gatherings with warm, fruity, and spiced flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Lightly butter a 10 x 10 x 2-inch baking dish.
- Toss pear pieces with raisins and cinnamon.
- Spread the pear mixture in the bottom of the baking dish.
- Spread butter on each bread slice generously.
- Cut each bread slice in half diagonally.
- Arrange the bread slices, overlapping, buttered side up, on top of the pear mixture.
- In a saucepan, heat milk until bubbles form around the edge.
- Remove from heat and add sugar and salt, stirring until dissolved.
Tips & Substitutions
For a twist, consider adding chopped nuts like walnuts or pecans for added texture. If you're out of raisins, dried cranberries or apricots work well too. Ensure your bread is slightly stale for better absorption of the milk mixture. This recipe can also be made with fresh pears if you prefer; just peel and chop them before use.
Serving Suggestions
This baked pear pudding is delightful on its own, but you can serve it with a sprinkle of powdered sugar for a touch of elegance. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience. It also pairs beautifully with Easy Orange Pudding for a varied dessert spread.
Storage & Reheating
Store leftover baked pear pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm in a preheated oven at 350°F (175°C) until heated through. Serve with a dollop of currant jelly for extra flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pear Pudding contains roughly 974 calories, with 5g protein, 221g carbohydrates, and 8g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 509mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pears instead of canned?
Yes, you can use fresh pears! Just peel, core, and chop them into 1-inch pieces. Fresh pears may require a bit more cooking time to ensure they soften appropriately during baking.
Is it possible to make this pudding ahead of time?
Absolutely! You can prepare the dish and assemble it a day in advance. Just cover it tightly and refrigerate until you're ready to bake. Allow it to come to room temperature before placing it in the oven.
What can I substitute for the white bread?
You can use whole wheat bread for a healthier option or even brioche for a richer flavor. Just ensure the bread is somewhat stale for the best texture, as fresh bread may become too soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).