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Cardamom Pear Bread Pudding with Orange Caramel Sauce

A warm, spiced bread pudding baked with pears and cardamom, finished with a silky orange caramel sauce for a cozy autumn dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn

Ingredients
  

Bread Pudding Base
  • 1 lb day‑old crusty bread cut into 1-inch cubes
  • 3 ripe pears peeled, cored and sliced
  • 4 large eggs
  • 2 cups whole milk
  • ½ cup brown sugar packed
  • 2–3 tbsp granulated sugar for pears (optional)
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon optional
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted (to butter the dish)
Orange Caramel Sauce
  • ¾ cup granulated sugar
  • 4 tbsp unsalted butter cut into pieces
  • ½ cup heavy cream warmed
  • ¼ cup fresh orange juice
  • 1 tsp orange zest optional
  • pinch of salt

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Butter a 9" × 9" baking dish and set aside.
  2. Cut the day‑old bread into 1-inch cubes and spread evenly in the bottom of the prepared dish. Peel, core and slice pears; toss with 2–3 tablespoons granulated sugar if desired, then layer over the bread cubes.
  3. In a large bowl, whisk together eggs, milk (or milk/cream blend), brown sugar, ground cardamom, cinnamon (if using), salt, and vanilla extract until smooth.
  4. Pour the custard evenly over the bread and pears, pressing gently to help bread soak up the liquid.
  5. Cover and refrigerate for 30 minutes to allow custard to absorb fully (optional but recommended).
  6. Bake uncovered for 40–50 minutes, until top is golden and a knife inserted into center comes out mostly clean. If top browns too quickly, tent with foil midway through baking.
  7. While pudding bakes, prepare the orange caramel sauce: melt granulated sugar in a saucepan over medium heat until amber. Remove from heat, stir in butter. Carefully whisk in warmed heavy cream, then orange juice, zest and a pinch of salt until smooth.
  8. Once pudding is done, let rest 5–10 minutes. Serve warm with warm orange caramel sauce drizzled on top; add optional toppings like toasted nuts, powdered sugar, or a scoop of vanilla ice cream.