Brown Butter Seckel Pear Bread Pudding

Brown Butter Seckel Pear Bread Pudding

Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Servings 6


  • 6 tbsp room temp unsalted butter divided
  • 2 cups seckel pears sliced
  • 1 loaf stale brioche loaf crusts removed and cut into 1/2-inch thick slices
  • 1/2 cup brown sugar plus 2 tbsp for topping, divided
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 4 large eggs
  • 2 1/4 cups whole milk
  • Powdered sugar for dusting
  • Lightly sweetened whipped cream for serving


  • Set a wide skillet over medium heat. Add 2 tablespoons butter, allow it to melt and then cook to a golden brown hue, about 5 minutes. Add pears and sauté until pears are tender and butter turns into a thick, deep golden sauce, 5 minutes more. Fold in 1/4 cup sugar brown sugar; cook until sugar is dissolved, 3 - 4 minutes. Remove from heat and set aside.
  • Ina shallow dish, combine remaining 1/4 cup brown sugar, cinnamon, and allspice.Spread remaining 4 tablespoons butter on both sides of sliced bread. Press each side into cinnamon and sugar mixture, enough to lightly coat each slice.Arrange in 8 x 8-inch baking pan.
  • Ina small bowl, whisk to combine eggs and milk. Fold cooked pears, and all accumulated juices and syrup, into the mixture, and carefully pour over bread.Set in fridge overnight (or a minimum of 2 hours).
  • Preheat oven to 350 degrees F. Bake 40 - 50 minutes or bread pudding is set and starts to pull away from the sides. Cool 30 minutes.
  • Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream.
Keyword Eggs, Seckel Pears