Cardamom Pear Bread Pudding with Orange Caramel Sauce – A Warm, Cozy Dessert with Bright Citrus Magic

There are few desserts that wrap you up in comfort the way a warm bread pudding does. Something about the way custard soaks into soft bread, the aroma of spices drifting from the oven, and the golden, rustic top that crackles ever so slightly makes this classic treat feel like a nostalgic hug. But today’s recipe takes that love-worn tradition and elevates it with a fragrant twist — cardamom-spiced pears baked into a velvety custard and finished with a silky orange caramel sauce that tastes like sunshine on a winter afternoon.

Cardamom and pear are a match made in culinary heaven. The spice is floral, warm, and just a little mysterious, while pears bring gentle sweetness and a soft, buttery texture. When baked together, their flavors bloom, turning the kitchen into a fragrant retreat. Add the brightness of orange caramel, and the result is a dessert that’s both cozy and elegant — the kind of dish you serve after a holiday dinner or on a chilly night when you’re craving something special but not fussy.

Bread pudding has humble origins, first created as a way to use up old bread. But over centuries, it has grown into a beloved dessert across cultures, adapting to countless flavor variations. This version celebrates that history while adding a modern aromatic twist — one that emphasizes warmth and brightness in every bite.

What I love about this recipe is how forgiving it is. Bread pudding doesn’t demand perfection. It welcomes slightly stale bread, uneven pear slices, and playful improvisation. And yet, when the pan comes out of the oven — custard set, edges crisped, top kissed with caramel — it looks and tastes like a dish you labored over for hours. Even better, it reheats beautifully, soaking in even more flavor the longer it sits.

This cardamom pear bread pudding is a dessert that feels like gathering around the table, the clatter of dishes, and the hum of conversation. Even the sauce adds to the magic. Orange caramel has an incredible ability to cut through richness with just the right amount of citrus brightness. Drizzled generously over warm pudding, it creates a glossy finish that smells like spiced marmalade and tastes like liquid gold.

Below, you’ll find everything you need to make this show-stopping dessert: beautifully spiced custard, tender pears, golden bread cubes, and a homemade caramel sauce that’s easier than you might think. Whether you’re serving it for brunch, dessert, or a midnight snack (no judgment here), it’s guaranteed to become a seasonal favorite in your kitchen.

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Ingredients:

For the Bread Pudding

• 6 cups brioche or challah bread, cut into cubes (preferably day-old)
• 3 ripe pears, peeled, cored, and sliced
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 teaspoons ground cardamom
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons butter (for sautéing pears)
• Zest of 1 orange

For the Orange Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 4 tablespoons butter
• ½ cup heavy cream
• Zest of 1 large orange
• Pinch of salt

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter and set aside.
2. In a skillet over medium heat, melt the 2 tablespoons of butter and add the sliced pears. Cook for 3–4 minutes until softened slightly and lightly caramelized. Set aside to cool.
3. In a large mixing bowl, whisk together eggs, milk, cream, sugar, cardamom, cinnamon, vanilla, salt, and orange zest until smooth.
4. Add the bread cubes to the custard mixture, gently pressing them down so they absorb the liquid. Let sit for 10 minutes to fully soak.
5. Fold the caramelized pears into the soaked bread mixture.
6. Pour everything into the prepared baking dish, spreading the mixture evenly.
7. Bake for 45–55 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
8. While the pudding bakes, prepare the orange caramel sauce. In a medium saucepan, heat sugar and water over medium-low heat until dissolved.
9. Increase the heat to medium-high and cook until the syrup turns deep amber.
10. Remove from heat and whisk in the butter until melted.
11. Slowly pour in the heavy cream (it will bubble vigorously). Whisk until smooth.
12. Add orange zest and a pinch of salt. Stir and set aside to cool slightly.
13. Allow the bread pudding to cool for 10 minutes before drizzling with warm orange caramel sauce.
14. Serve warm with extra caramel on the side.

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Tips & Tricks

• Best Bread Choices: Brioche and challah are perfect thanks to their soft texture and mild sweetness. French bread works too, but let it dry overnight for best absorption.
• Don’t Overbake: Bread pudding should stay tender. If it jiggles slightly in the center, it’s perfect.
• Use Ripe Pears: Bartlett or Anjou pears create the silkiest texture, but firm varieties can work if sautéed longer.

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Variations

• Apple Substitute: Swap pears for apples and add a pinch of nutmeg for a fall twist.
• Chocolate Version: Add chocolate chips to the mixture for a richer dessert.
• Almond Touch: Sprinkle sliced almonds over the top before baking for crunch.

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Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream.
• Pair with herbal tea, chai, or a spiced latte.
• Drizzle extra caramel sauce right at the table for dramatic flair.

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Storage Information

• Store leftovers in the refrigerator for up to 4 days.
• Reheat in the microwave or oven until warm.
• Orange caramel can be refrigerated for 10 days — warm gently before serving.

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FAQ

Can I make this ahead?
Yes — assemble the pudding, refrigerate overnight, and bake the next day.

Can I use canned pears?
Fresh pears are best, but canned pears (drained well) work in a pinch.

Can I freeze it?
Yes! Freeze baked pudding for up to 2 months. Thaw overnight and warm in the oven.

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History / Fun Facts

Bread pudding dates back to the 11th century as a way to avoid wasting old bread. Over time, it evolved into a beloved dessert across Europe and America. Cardamom, meanwhile, has roots in ancient Indian and Middle Eastern cuisine, prized for its floral warmth. Bringing these elements together creates a dessert with both global inspiration and home-style comfort — the kind that feels timeless yet refreshingly modern.