There’s something undeniably magical about the aroma of cardamom wafting through a cozy kitchen — especially when it’s wrapped around sweet, juicy pears and rich bread custard. Did you know that cardamom is one of the most expensive spices in the world, second only to saffron? And yet, just a pinch can transform a humble dessert into a luxurious treat!
This cardamom pear bread pudding isn’t just another dessert; it’s a warm hug in a bowl. Perfect for fall gatherings, lazy weekends, or any day you need a little extra comfort, this recipe brings together the soft sweetness of ripe pears and the bold spice of cardamom in a way that will leave everyone asking for seconds. Let’s dig into why this dessert deserves a spot in your baking rotation — and your Pinterest board!
Why Cardamom and Pear Are a Match Made in Dessert Heaven
The First Time I Tried This Combo? Game-Changer.
I remember standing in my kitchen one gloomy October afternoon, staring down a bowl of pears that were juuust about to turn. I wasn’t in the mood for another boring fruit salad. I wanted cozy. I wanted spice. And like some magical whisper from the pantry gods, I spotted a dusty jar of cardamom pods tucked behind my cinnamon. I didn’t really know what I was doing—just figured pears are soft and sweet, and cardamom… well, it smelled like warm citrus and mystery. And dang, was that the right move.
When I tell you this combo slaps—I mean it in the most “I made this three times in a week” kind of way. The floral notes from the cardamom sort of lift the mellow sweetness of the pear. It’s not overpowering like cinnamon can be sometimes. It’s more subtle… like a background harmony that ties everything together.
Getting That Pear Texture Just Right
You know what ruined my first version though? I used super-ripe pears. Big mistake. They turned into mush faster than a marshmallow in hot chocolate. Now I go for Bosc or Anjou — something that holds its shape when baked. They soften beautifully in the oven without disintegrating into sad little blobs.
And pro tip? I slice them a bit thick and layer them like tiles in the pudding. That way every bite has that tender pear bite alongside the custard-soaked bread.
Cardamom: Not Just a Supporting Actor
Now, let’s talk cardamom. It’s weirdly underrated in American baking. Most folks stick to cinnamon and nutmeg (which, fair), but cardamom? It’s next-level. It’s like what happens when citrus zest and warm spice have a baby. I usually grind the pods fresh because the pre-ground stuff can be a little dull. But if you’re short on time, a good quality ground cardamom will still do the trick.
Oh—and don’t go overboard. Learned that the hard way. One time I got a little too excited and threw in over a tablespoon… yeah, it ended up tasting like perfume. Start small. I stick with 1 to 1.5 teaspoons max, depending on how bold I’m feeling.
The Sweet-Spice Balance is Everything
This pairing works because pears have this mellow, almost buttery sweetness, and cardamom cuts through that richness with just enough zing. It’s like the dessert version of sweet and salty—unexpected, but so freaking satisfying. Throw in some toasted brioche and a splash of vanilla in your custard, and you’ve got yourself a full-on fall romance in a ramekin.
And hey, don’t be afraid to riff. Add a bit of lemon zest if you like things bright, or toss in a few crushed pistachios for some crunch. Just don’t skip the cardamom-pear combo. It’s the heart of this whole thing.
Ingredients You’ll Need for Cardamom Pear Bread Pudding
Don’t Overthink It, But Don’t Wing It Either
Okay, if there’s one thing I’ve learned after baking this pudding (more times than I’d like to admit), it’s this — your ingredients matter. You don’t need anything fancy, but grabbing the right versions of a few simple things? Total game-changer.
Let me break down what I use, why I use it, and what’s burned me in the past.
Bread: The Backbone
So let’s start with the base: bread. I’ve tested sourdough (meh), French bread (decent), and even leftover sandwich bread (desperate times). But the best? Brioche. Or challah. Something rich, slightly sweet, and fluffy. These types soak up that custard like a sponge but hold their shape when baked.
Just make sure it’s day-old or toasted. I tried using fresh brioche once — it turned into custard soup. Not ideal.
Pro tip: Cube it and pop it in the oven at 300°F for about 10 minutes to dry it out. Makes a huge difference in texture.
Pears: Firm but Friendly
For pears, you want ‘em ripe but still firm. Overripe pears = soggy disaster. I lean on Bosc or Anjou most of the time — they keep their structure after baking and don’t get mealy.
I usually peel them, but if I’m feeling lazy, I just slice ‘em thin and leave the skins on. It actually adds a nice texture contrast, and the skins soften anyway.
Mistake I made? Using canned pears once. They were too sweet and fell apart. Never again.
Cardamom: The Soul of This Dessert
You need cardamom for that signature flavor — but don’t grab just any jar. If you can, use whole pods and grind them fresh. The difference in aroma is unreal. I use about 1 to 1.5 teaspoons, depending on how bold I want the spice.
Got a jar of pre-ground? Smell it first. If it smells weak or dusty, toss it. Life’s too short for flavorless pudding.
The Custard: Rich but Not Overkill
Your custard’s gonna bind this whole thing together. Here’s my go-to combo:
- 3 large eggs
- 1¾ cups whole milk
- ½ cup heavy cream (because we’re not here to be shy)
- ⅓ cup brown sugar
- 1 tsp vanilla extract
Sometimes I’ll sneak in a pinch of cinnamon or nutmeg, but only if the cardamom is tasting subtle that day. Otherwise, I let the spice do its thing.
Optional Add-Ins: Go With Your Gut
Wanna make it extra? Try one or more of these:
- Golden raisins or chopped dates — soak them in a little warm brandy or tea
- Chopped walnuts or pecans for crunch
- Brown butter in place of some cream for that nutty depth (yes, it’s as good as it sounds)
- Lemon zest for a bright twist
But real talk — even without extras, this pudding slays on its own.
Step-by-Step Recipe Instructions
This Ain’t Complicated… But It’s Easy to Mess Up
The first time I made cardamom pear bread pudding, I thought, “Hey, it’s just bread and custard — how hard could it be?” Famous last words. I didn’t toast the bread, I poured the custard and popped it in the oven right away, and I ended up with a dense, soggy mess that even my dog gave the side-eye. Don’t be like me. Let me walk you through this the right way.
1. Prep the Bread
Cut your bread into big, chunky cubes — about an inch wide. I usually go with day-old brioche or challah because they’re rich and soak up the custard like a dream. Then you’ve gotta dry them out. Either leave ‘em out overnight or toss them on a baking sheet and bake at 300°F for 10 to 15 minutes. Don’t let them toast to brown — just dry enough to firm up. This little move right here keeps your pudding from turning into mush.
2. Slice the Pears Like a Pro
Grab three medium pears — Bosc or Anjou work best — peel them, and slice ‘em about ¼ inch thick. Don’t go too thin, or they’ll vanish into the custard. I learned that one the hard way. I like to layer them between the bread so every spoonful gets a sweet pear surprise. Pro tip: if you’re feeling fancy, fan a few slices on top. Looks bakery-level impressive.
3. Mix Up the Custard
In a big mixing bowl, whisk together 3 eggs, 1¾ cups whole milk, ½ cup heavy cream, ⅓ cup brown sugar, 1 to 1½ teaspoons of cardamom (depending how strong you like it), a splash of vanilla extract, and a pinch of salt. Give it a good stir until the sugar dissolves. This is where the magic starts — it already smells like dessert heaven at this point.
4. Layer It All Together
Grease your baking dish — I use an 8×8 or something similar with deep sides. Layer in half your bread cubes, then half your pears. Repeat the layers. Then slowly pour the custard over everything. Press down gently with a spoon or your hands so the bread gets fully soaked. And here’s the part people skip — let it sit. At least 20 minutes, but longer if you’ve got time. I try for 45 minutes. This helps the bread absorb all that custard goodness and keeps your pudding from being dry in the middle.
5. Time to Bake
Preheat your oven to 350°F. Cover the dish with foil and bake for about 25 minutes. Then take off the foil and bake another 20 to 25 minutes until the top is golden and a bit crisp. Stick a knife in the middle — it should come out with a little custard clinging to it, but not dripping wet. The center should jiggle just a little when you shake the dish.
6. Let It Rest and Serve It Up
This is the hardest part: wait. Let the pudding rest for 10 to 15 minutes before serving. Trust me — it’s still warm and cozy, but everything’s had time to settle and firm up. I love it with a scoop of vanilla ice cream or a little whipped cream on top. If I’m really going all out, I drizzle on warm caramel or maple syrup. That combo with the cardamom and pear? Chef’s kiss.
Creative Variations to Try
When You’ve Made It Once, You’ll Wanna Tweak It
So here’s the thing — once you’ve nailed the basic cardamom pear bread pudding, you’re gonna start thinking, “Ooh… what if I added this?” And you should! That’s when it gets really fun.
I’ve played around with more versions of this dessert than I care to admit. Some were total flops (cardamom and blueberries? Yeah, don’t do it). But others? Total upgrades.
Go Vegan (And Still Tasty)
I was super skeptical the first time I tried making a vegan version. Like, how the heck do you make custard without eggs or cream? But turns out, a combo of unsweetened almond milk, full-fat coconut milk, and a couple flax eggs (1 tbsp flax + 2.5 tbsp water per egg) does the trick. It’s not exactly the same richness, but it’s surprisingly close.
Add a splash of maple syrup and some chopped dates — boom. Plant-based comfort food for the win.
Booze It Up a Bit
Want to make it holiday-party-worthy? Soak your pear slices in brandy or spiced rum before layering. Only takes 30 minutes, and the result is insane. The alcohol bakes off, but the flavor lingers and makes everything feel fancier.
I once brought a brandy-soaked version to a Friendsgiving, and let’s just say… there were no leftovers.
Add a Crunch Factor
Texture can totally change the vibe. I’m a sucker for toasted pecans or walnuts folded in with the bread. Not a ton — just a handful. Adds a buttery crunch that plays really well with the soft custard and juicy pears.
Also tried pumpkin seeds once for a fall twist — not bad! Definitely different, but kinda fun.
Go Mini for Maximum Cuteness
This one’s perfect for brunch or dinner parties: individual bread puddings baked in ramekins. Everyone gets their own little dessert, and it makes portioning easy. Just reduce the baking time to about 25 minutes total (start checking early!).
Top each with a swirl of whipped cream or a little powdered sugar, and you’ll look like you spent way more time on them than you did.
Sweet Extras If You’re Feeling Fancy
- White chocolate chips mixed into the bread layer = rich and sweet
- Dried cranberries for a little tartness and chew
- Orange zest in the custard adds brightness and cuts the richness
There’s no one right way to do it. That’s the beauty of a recipe like this — it’s a base. You can play jazz with it. Just don’t ditch the cardamom. That’s non-negotiable.
Serving Suggestions & Storage Tips
It’s Even Better with a Little Something on Top
So the pudding’s baked, your kitchen smells like a cozy autumn candle, and now you’re wondering… do I just serve it as-is? Sure, you can — and it’s dang good warm from the dish — but a few finishing touches can take it from “yum” to “whoa, did you make this from scratch?”
Here’s what’s worked best for me, plus a few tips for leftovers (which somehow always disappear faster than I expect).
Serve It Warm — Always
Let’s start here: cardamom pear bread pudding is best warm. Not hot, not cold. Give it about 10–15 minutes after baking to cool down just enough to scoop easily but still keep that creamy custard texture.
And if you made it ahead of time, pop it in a 300°F oven for about 10 minutes to reheat. Microwaving works in a pinch, but you’ll lose that crispy top. I’ve learned that the hard way.
Add Whipped Cream or Ice Cream (Or Both)
A dollop of fresh whipped cream or a scoop of vanilla bean ice cream? Pure magic. The cold against the warm pudding is unbeatable. I’ve even tried cinnamon ice cream and salted caramel gelato — not traditional, but man, they hit different.
And if you’re feeling indulgent, drizzle on a little warm caramel sauce or maple syrup. Trust me. It’s wild how a small drizzle brings out the cardamom and pear flavors even more.
Dress It Up for Guests
If you’re serving this for a dinner party or holiday, try dusting the top with powdered sugar, or topping with a few pear slices and crushed nuts right before serving. It makes it look all rustic and bakery-worthy.
I’ve also set up a mini “dessert bar” with toppings — chopped nuts, syrups, and whipped cream — and let people build their own plate. It’s a hit every time.
How to Store Leftovers
If you have any left (big if), store it in an airtight container in the fridge. It’ll keep for about 3 to 4 days. I usually reheat slices in the microwave for about 45 seconds to a minute. Or if you’ve got a little more time, toss it back in the oven to re-crisp the edges.
Whatever you do, don’t freeze it. I tried once. It came out watery and sad. Some desserts just aren’t freezer friends, and this is one of them.
Great for More Than Dessert
Here’s a fun twist — serve it for brunch! Especially around the holidays. Pair it with coffee or a spiced chai and you’ve got a cozy morning treat that makes people think you woke up at 5 a.m. to bake. (You didn’t. But let them believe.)
I don’t say this lightly, but this cardamom pear bread pudding has earned a permanent spot in my fall baking lineup. It’s not just about the warm custard or the juicy pears or even that whisper of floral spice from the cardamom. It’s the way all those things come together and just feel right when the air gets crisp and the sweaters come out.
Whether you go classic with just pears and spice, or jazz it up with brandy, nuts, or a dollop of whipped cream on top — this dessert delivers. It’s simple, make-ahead friendly, and somehow tastes even better the next day (if there’s any left).
So here’s what I’d love for you to do: bake it, snap a photo, and share it on Pinterest! Seriously — this recipe deserves to live on your fall baking board. Tag it, save it, and come back to it every time the leaves start turning and your kitchen begs for something cozy.
Your future self (and your taste buds) will thank you. 🍐✨
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Cozy Up with Cardamom Pear Bread Pudding: A Fall Favorite for 2025
A cozy, custardy bread pudding layered with juicy pears and kissed with warm, floral cardamom — your fall dessert dreams come true.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 5 cups day-old brioche or challah bread, cubed
- 3 medium Bosc or Anjou pears, peeled and sliced
- 1 to 1½ tsp ground cardamom
- 3 large eggs
- 1¾ cups whole milk
- ½ cup heavy cream
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ½ cup golden raisins or chopped dates
- Optional: ½ cup chopped walnuts or pecans
- Optional: 1 tbsp lemon zest
Instructions
- Preheat oven to 300°F. Toast cubed brioche or challah bread for 10–15 minutes until dry but not browned. Set aside.
- Peel and slice pears about ¼ inch thick.
- In a large bowl, whisk eggs, milk, cream, brown sugar, cardamom, vanilla, and salt until well combined.
- Grease an 8×8-inch baking dish. Layer half the bread, then half the pears. Repeat with remaining bread and pears. Pour custard evenly over the top. Gently press down to soak bread.
- Let rest for at least 20 minutes (or up to 45 minutes) to fully absorb custard.
- Cover dish with foil and bake at 350°F for 25 minutes. Uncover and bake an additional 20–25 minutes until golden and set.
- Let cool for 10–15 minutes before serving. Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel or maple syrup.
Notes
Use firm pears like Bosc or Anjou to avoid mushiness. For extra flavor, soak raisins or dates in warm brandy or tea before adding. Don’t skip letting the custard soak into the bread — it’s the key to perfect texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg
