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Cardamom Pear Bread Pudding with Orange Cardamom Caramel Sauce Recipe

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★★★★★

4.3 from 71 reviews

This Cardamom Pear Bread Pudding is a decadent and flavorful dessert featuring tender pears sautéed with warm spices and brandy, layered with crusty French bread cubes soaked in a spiced egg custard, then baked to golden perfection. Topped with a luscious orange cardamom caramel sauce, this comforting dish combines aromatic seasonings and rich textures for a delightful treat perfect for any occasion.

Ingredients

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Bread Pudding

  • 12 cups cubed French bread
  • 2 tbsp butter
  • 3 pears, peeled and diced
  • 2 tbsp brown sugar
  • 1 oz brandy (optional)
  • 2 tsp ground cardamom, divided
  • 5 eggs
  • 2 cups milk
  • 1 cup heavy whipping cream
  • ½ cup sugar
  • ½ tsp kosher salt
  • 2 tbsp raw turbinado sugar (optional)

Orange Cardamom Caramel Sauce

  • ¾ cup heavy whipping cream
  • 10 cardamom pods
  • 1 ½ cups sugar
  • ¼ cup water
  • 6 tbsp butter
  • ¼ cup orange juice
  • Zest of 1 orange
  • ½ tsp kosher salt
  • Pinch ground cardamom

Instructions

  1. Preheat and toast bread cubes. Preheat your oven to 350°F. Cut the French bread into 1-inch cubes and arrange them on a baking sheet. Bake for 7 to 10 minutes until the bread is dried but not browned. Prepare a 13×9 inch baking dish by spraying it with non-stick spray and set aside.
  2. Sauté pears. In a skillet over medium heat, melt the butter and add the diced pears. Cook for 3 to 4 minutes until they start to soften, then stir in the brown sugar, brandy, and ½ teaspoon of ground cardamom. Continue cooking until the pears are tender and flavorful. Remove from heat and scoop pears out with a slotted spoon, reserving the syrup.
  3. Prepare custard mixture. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, 1 ½ teaspoons ground cardamom, and kosher salt. Add in the reserved pear syrup for extra flavor and whisk until combined.
  4. Assemble bread pudding layers. Place half of the toasted bread cubes into the prepared baking dish, then top with half of the cooked pears. Repeat with the remaining bread and pears. Pour the custard evenly over the layers, gently pressing and tossing the bread to coat thoroughly. Let it sit for 5 minutes to absorb, then toss gently again.
  5. Add sugar topping and bake. Sprinkle the raw turbinado sugar evenly over the top if using. Bake the pudding at 350°F for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the pudding is golden and set.
  6. Steep cardamom cream for caramel sauce. While the pudding bakes, heat ¾ cup of heavy cream in a small saucepan over medium heat. Crush the cardamom pods and add them to the cream. Bring the cream to a simmer, cover, reduce heat to low, and let steep for 10 to 15 minutes. Be careful to avoid boiling over. Strain and set aside.
  7. Prepare caramel base. In a medium saucepan, combine sugar and water over medium-high heat. Bring to a boil while swirling the pan occasionally for even melting. If sugar crystals form on the edge, brush them away with a wet pastry brush carefully.
  8. Caramelize sugar. Continue cooking until the sugar syrup transitions from light golden yellow to a dark amber color, roughly 10 to 12 minutes. Keep swirling the pan gently to promote even caramelization.
  9. Add butter to caramel. When the syrup reaches dark amber, immediately add the butter carefully as the mixture will bubble vigorously. Swirl gently to incorporate the butter until mostly melted.
  10. Finish caramel sauce. Slowly pour in the steeped cream and orange juice while standing back to avoid splatters. Let the sauce cook for another minute until smooth and fully combined. Remove from heat and stir in the orange zest, kosher salt, and a pinch of ground cardamom. Let the sauce cool slightly before serving.
  11. Serve. Spoon the warm orange cardamom caramel sauce generously over the baked bread pudding and serve immediately for a comforting, aromatic dessert.

Notes

  • For a boozy touch, add brandy when sautéing pears, or omit for a non-alcoholic version.
  • Make sure not to over-bake the bread cubes during toasting; they should be firm but not browned to absorb the custard effectively.
  • The caramel sauce can be made ahead and gently reheated before serving.
  • Use fresh cardamom pods for the sauce to achieve the best aromatic flavor.
  • Raw turbinado sugar on top adds a nice crunchy texture and visual appeal but is optional.

Keywords: cardamom bread pudding, pear dessert, orange caramel sauce, baked custard, warm spiced dessert

Find it online: https://foodiecara.com/cardamom-pear-bread-pudding-with-orange-cardamom-caramel-sauce-recipe/