Pear and brioche bread and butter pudding

Name: Pear and brioche bread and butter pudding
Total time: 1 h 40 min
Yield: Serves 6
Ingredients: 1 small loaf or 6 buns (about 300g) brioche; 75g butter; 4 tbsp light muscovado sugar; 3 ripe pears peeled; 200ml milk; 200ml double cream; 4 cardamom pods lightly crushed; 1 stick cinnamon; 1 pod vanilla split in half; 2 tbsp golden caster sugar; 4 eggs beaten

Published: April 17, 2019 at 10:09 AM

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Serves 6

Easy

Total time: 1 hr and 40 mins

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This pudding should be on the custardy side rather than bready. You may need to push the brioche under the egg mix at the start to make sure it is completely covered

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Alternatives

Complete the dish

Treat yourself to this brioche bread and butter pudding, then try our bread pudding, classic bread and butter pudding, hot cross bun bread and butter pudding, croissant bread and butter pudding and chocolate bread and butter pudding.

Learn how to make brioche from scratch and also check out our plain brioche bread and butter pudding.

Looking for more pear recipes? Check out our pear crumble, pear cake, poached pears and plenty more.

Ingredients

Nutrition

1 small loaf or 6 buns (about 300g) brioche
75g butter
4 tbsp light muscovado sugar
3 ripe pears

peeled
200ml milk
200ml double cream
4 cardamom pods

lightly crushed
1 stick cinnamon
1 pod vanilla

split in half
2 tbsp golden caster sugar
4 eggs

beaten

Nutrition: per serving

kcal610
fat37.9g
saturates22.5g
carbs56.6g
fibre3g
protein10g
salt1g

Method

step 1

Slice the brioche or halve and split the buns. butter well and sprinkle with some of the muscovado sugar. butter a ceramic baking dish; you want it to be fairly deep rather than wide and shallow, so the brioche gets thoroughly soaked.
step 2

Carefully halve the pears (try to leave the stalks on 3 of the halves) and scoop out the middles from all of them. Chop the 3 halves that do not have stalks and leave the others cut-side down to drain. Layer the brioche with the chopped pear; arrange the 3 halved pears cut-side down and push them down gently. bring the milk and cream to a simmer with the cardamom, cinnamon and vanilla, and stir in the caster sugar until it dissolves. beat in the eggs and pour the lot into the tin (you can fish out the hard spices or leave them on top while it bakes). Leave to soak for 20 minutes.
step 3

Heat the oven to 180C/fan 160C/gas 4. sprinkle the pudding with the remaining muscovado (especially over the pear), dot with the remaining butter and bake for 40-45 minutes until browned on top.

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