Cinnamon Apple Pear Bread Pudding
on Jan 27, 2016, Updated Jul 24, 2020
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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.
More favorite sweet treats
- Simple Bread & Cinnamon Bread Recipe
- Blueberry Bread with Ginger
- Our Best Banana Bread Recipe
- Orange Candied Ginger Bread
Cinnamon Apple Pear Bread Pudding Recipe
A Platter Talk Exclusive
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.
Tried this recipe?Mention @plattertalk or tag #plattertalk!
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.
Mmmmmmm! I absolutely LOVE bread pudding and I bet that the combination of apple and pear is fantastic together!
This one sounds like a winner! Bread pudding is one of my favorites!
This takes me back to my childhood. How lovely is bread pudding at this time pf the year? Yum
Thanks so much, this bread pudding is pure fall heaven!
I love that you used wheat pear, makes it much heartier! Perfect for fall!
Thanks for the comments and stopping by Platter Talk!
Mmm pears and apples, what a nice combo. Looks delicious.
Thanks for the great comments, Jeff. We always appreciate hearing from you!
What a great take on bread pudding. I love baked apples and pears, so I can imagine this must be awesome!
Thanks so much, Tara.