Bread and Butter Pear Pudding recipe

Preparation Time: 45 minutes | Cooking Time: 45 minutes

In this yummy recipe, bread is spread with butter and then baked with pears, a crumbly sugar mix and custard until golden, tender and deliciously soft. Serve as it is, or with a little caramel sauce.


  • 900g plain brioche, crusts removed, sliced into strips
  • 4 pears
  • 6 eggs
  • 100g each caster sugar and brown sugar
  • 250ml single cream
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Dash of brandy
  • 450ml double cream
  • 150g plain flour
  • 30g each caster sugar and brown sugar
  • 1 tsp. each cinnamon, ginger and salt
  • 120g unsalted butter
  • 1 tsp. vanilla extract


  1. Preheat the oven to 200C. Sift together the flour, cinnamon, ginger and salt and stir in the sugars. Mix in the butter and vanilla using your fingertips until the mix resembles coarse breadcrumbs.

  2. Peel, core and thinly slice the pears. Whisk together the eggs, sugars, single cream, vanilla, salt and brandy to make custard. Line a 20 by 30cm baking tin with 1/4 of the brioche slices. Top with 1/4 of the pear, 1/4 of the custard, 1/4 of the double cream and 1/4 of the crumble mix. Continue until you've used all of the ingredients, ending on a crumble layer.

  3. Press down on the layers. Cover with foil and put a heavy baking tray on top. Place the tray into a larger baking tin, put into the oven and pour boiling water halfway up the sides of the tin. Bake for 10 minutes, then turn down to 180C and bake for 30-40 minutes or until a skewer inserted into the centre of the pudding comes out clean.

Although this recipe might seem a little complex, once you've prepared each part, it's actually really simple to put together!
Recipe serves 10.

Recipe Details:

  • Author: Laura Young.
  • Published:

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