Topsy-Turvy Ginger and Pear Bread Pudding

Joan Madison


This is great for brunch. Whenever we have guests stay over, I always use this as my staple entree with scrambled eggs for breakfast. It's a treat by itself!!!

pinch tips: Perfect Bacon Every Time




20 Min


1 Hr


4 large
1 c
whole milk
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 tsp
pure vanilla extract
french bread loaf, cut into 1
4 Tbsp
unsalted butter, cut into small cubes
1 c
light brown sugar, plus more for sprinkling on top
pears, ripe
1/4 c
heavy cream
1/2 c
pecan pieces
1/2 c
ginger pieces, crystalized, cut into pieces
powdered sugar, for presentation

Directions Step-By-Step

Preheat oven to 350°F.
In a small bowl, crack eggs and add milk, vanilla extract, cinnamon, and nutmeg. Whisk until well combined and pour into a flat dish. Lay the French bread slices into mixture to coat each side and absorb all of the liquid.
Use an oven proof 10-inch pan or a seasoned cast iron skillet. Heat the skillet on medium heat adding the butter cubes and 1 cup of brown sugar. Stir constantly until the sugar has melted and caramelized (about 8 minutes). Carefully, not to burn.
While the sugar is melting, peel the pears, cut in half and core each half. Cut each half into three slices (each pear should be cut into 6 slices).
Remove the sugar mixture from the heat and carefully stir in the heavy cream. Evenly sprinkle in the pecan pieces and minced ginger. Press the pear slices on top making an even layer.
Lay the soaked French bread slices and any small pieces over the pears so that there are no gaps. Sprinkle the top of the bread with brown sugar and bake for 40 to 50 minutes until the top is golden and puffy. When done, remove from oven and allow to cool for about 3 minutes. Carefully invert onto a large plate.*

*I use a round pizza pan.
You can sprinkle powdered sugar over the top for presentation.

About this Recipe

Course/Dish: Other Breakfast