Ingredients
Scale
- 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