Dessert

Pear & Chocolate Bread Pudding

with Cinnamon & Cardamom

50 MIN

$14.99 9 Servings

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From the Test Kitchen

For this irresistible bread pudding, you'll soak fluffy challah bun pieces in a mixture of cream, sugar, chocolate chips, spiced pear, and more, then bake it all until warm and toasty.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

240 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Challah Buns
2 Pasture-Raised Eggs
1 Pear
1 cup Powdered Sugar
½ cup Cream
1 oz Salted Butter
¼ cup Mascarpone Cheese
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
2 oz Semi-Sweet Chocolate Chips

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 350°F. Wash, dry, and quarter the pear; remove the core. Thinly slice lengthwise, then halve the slices crosswise. Tear the buns into bite-sized pieces.

2 Cook the pear

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced pear, warming spices, and a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat and allow to cool slightly.

3 Make the filling

Crack the eggs into a large bowl. Add the cream, mascarpone, and 3/4 cup of the sugar. Whisk to thoroughly combine. Add the chocolate chips and cooked pear (including any excess liquid from the pan). Stir to combine. Add the bun pieces and gently stir to combine. Set aside to saturate, about 2 minutes.

4 Bake & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) If desired, use a small sieve to sprinkle 1 teaspoon of the remaining sugar (you will have extra) on top of the bread pudding. Enjoy!