Cinnamon Apple Pear Bread Pudding

5 from 10 votes

Posted by Dan from Platter Talk

on Jan 27, 2016, Updated Jul 24, 2020

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Cinnamon Apple Pear Bread Pudding is a super-easy and equally delicious dessert recipe that anyone can make.

What is this?

We have a pretty big and active family, making it especially important for us to rely on efficiency and low cost when using our resources. This is particularly true in the kitchen. Since starting Platter Talk, nearly three years ago, our boys have taken a keen interest in this family venture and have been featured in a number of posts while making their own recipes. This Cinnamon Apple Pear Bread Pudding Recipe is the perfect dessert to make with kids because it’s easy, it’s delicious, and it uses common stables that you likely have on hand.

We made bread pudding in the slow cooker, a while back. Today’s version of Cinnamon Apple Pear Bread Pudding Recipe offers more of a custard component, not a great deal, unlike French toast. The cinnamon gives it a unique warmness, and the fresh apples and pears balance it out nicely. This dessert was a hit at our house and I think it will be at yours as well, especially during the cold months of winter. Hope you enjoy! -Dan

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Cinnamon Apple Pear Bread Pudding Recipe

5 from 10 votes

A Platter Talk Exclusive

Prep: 10

Cook: 35

Total: 45

Yield: 8 servings

By: Dan from Platter Talk

Ingredients

▢ 2 cups whole milk
▢ 1/2 cup sugar
▢ 3 teaspoons unsalted butter
▢ 1/4 teaspoon salt
▢ 4 eggs
▢ 5 slices soft whole-wheat bread, each cut in half
▢ 2 pears, peeled, cored, and cut into eighths
▢ 1 large granny smith apple, peeled, cored, sliced
▢ 1 teaspoon ground cinnamon

Instructions

Heat oven to 375º F.
Butter a 9-inch square pan.
In a saucepan, heat the milk, sugar, butter, and salt until small bubbles form. In a bowl, whisk together the eggs, then add the warm milk mixture in a slow stream, whisking constantly.
Layer the square pan with the bread. Top with the apple and pears. Pour the milk-egg mixture into the baking pan and sprinkle with the cinnamon.
Bake until golden, about 35 minutes. Serve warm.

Nutrition

Calories: 212kcal, Carbohydrates: 33g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 201mg, Potassium: 230mg, Fiber: 3g, Sugar: 23g, Vitamin A: 288IU, Vitamin C: 3mg, Calcium: 108mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @plattertalk or tag #plattertalk!

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28 Comments

The pudding came out delicious! I would recommend pouring a little less than 1/2 of the milk mixture on the bread base before adding the fruit top to make sure the bread is completely saturated. I also used sliced up Italian bread because that was the whole purpose of making the bread pudding so the bread wouldn’t be wasted (keto dieter). I used a honey crisp apple and it stayed very crisp even after baking. For me I liked the difference in texture but for those who prefer a softer moister texture a Rome or MacIntosh would probably be better. I also thought the pear (Anjou) taste was lost in the custard and much crisper apple taste. But my pears were riper than the apple. Next time (and there will be a next time), I will use a stronger flavored and less ripe pear. I used a very deep 8-1/2″ pan and I was pleased that even though it was filled to the top, it did not boil over (although I did put it on a parchment lined sheet just in case). I am not a big bread pudding fan but after a week of pumpkin and apple pies during Thanksgiving, it was a nice contrast and with a little bit of whipped cream (because why indulge if you don’t go all the way), it was a lovely and comforting end to a winter meal of hot stew.

I haven’t had bread pudding in ages. I know that my mom and grandparents like it, so I’ll give it a go. Nice to see something other than just raisins in a bread pudding.