When cozy evenings call for something both comforting and elegant, this Cardamom Pear Bread Pudding steps in like a luxurious embrace. Soft, custardy bread mingles with tender pears, warming cardamom, and a hint of brandy. But the real showstopper? The silky, fragrant Orange Cardamom Caramel Sauce that drizzles over every bite—bringing brightness and decadence together in perfect harmony.

This is worthy of your holiday table, weekend brunch, or a quiet night in with a scoop of ice cream. It looks impressive, tastes indulgent, and is surprisingly easy to make from pantry staples and fresh fruit.

Pear Bread Pudding with Orange Cardamom Caramel Sauce

Why You’ll Love This Recipe

Complex, layered flavors: Pears, cardamom, and orange elevate classic pudding.
Easy to share: Feeds a crowd and makes a beautiful presentation.
Warms from the inside out: Rich custard paired with cozy spices.
Eye-catching sauce: Bright, caramel-y glaze that steals the show.
Make-ahead possible: Prep the base and sauce ahead, then bake before serving.

Ingredients

Tip: You’ll find the complete ingredient list in the recipe card below.

For the Cardamom Pear Bread Pudding:

12 cups cubed French bread
2 tbsp butter
3 pears, peeled and diced
2 tbsp brown sugar
2 tsp ground cardamom, divided
5 eggs
2 cups milk
1 cup heavy whipping cream
½ cup granulated sugar
½ tsp kosher salt
2 tbsp raw turbinado sugar (optional, for crispy topping)

For the Orange Cardamom Caramel Sauce:

¾ cup heavy whipping cream
10 cardamom pods (*see note below)
1½ cups granulated sugar
¼ cup water
6 tbsp butter
¼ cup orange juice
Zest of 1 orange
½ tsp kosher salt
Pinch ground cardamom

Instructions

Part 1: Bake the Bread Pudding

Preheat oven to 350°F. Spread bread cubes on a baking sheet, bake 7–10 minutes until dried but not browned. Grease a 13×9″ baking dish.
In a skillet, melt butter; sauté pears 3–4 minutes until soft. Add brown sugar, and ½ tsp cardamom. Cook briefly, then spoon pear mixture into a bowl—reserving syrup.
In a bowl, whisk eggs, milk, cream, sugar, 1½ tsp cardamom, salt, and the reserved pear syrup.
Layer half the bread cubes then half the pears in the baking dish. Repeat layers and pour custard over. Toss gently to coat. Let rest 5 minutes, toss again.
Sprinkle turbinado sugar on top and bake 40–45 minutes until a knife comes out clean.

Part 2: Make the Orange Cardamom Caramel Sauce

In a saucepan, simmer cream with crushed cardamom pods for 10–15 minutes; strain and set aside.
In another pan, combine sugar and water. Cook over medium-high heat, swirling until amber in color (10–12 minutes). Brush down sugar crystals with a water-dipped brush if needed.
Add butter once amber; mix, then carefully whisk in infused cream and orange juice (mixture will bubble). Stir until smooth.
Remove from heat and stir in orange zest, salt, and a pinch of cardamom. Cool briefly before serving.

Serve the pudding warm, topped generously with that bright, spiced caramel.

Variations

Apple or pear blends: Mix diced apples with pears for autumnal taste.
Alcohol-free version: Omit brandy entirely.
Vegan version: Use plant-based milk and butter in both components.
Nutty crunch: Scatter toasted walnuts or pecans over the top before baking.
Chocolate twist: Add a handful of chocolate chips to the custard or drizzle melted chocolate over each serving.

Heating & Storage

To Store:
Cool bread pudding and caramel separately. Store pudding covered in the fridge for up to 4 days; sauce in a sealed jar for up to 5 days.

To Reheat:
Warm pudding in the oven (325°F, ~10 minutes) or microwave until heated through. Reheat sauce gently on stovetop or microwave—stir before drizzling.

To Freeze:
The pudding can be frozen (unbaked or baked); wrap tightly and freeze up to 2 months. Thaw overnight and reheat. Sauce freezes well in a freezer-friendly jar.

FAQs

What if my bread is too fresh?

Dry it in the oven as instructed to prevent sogginess.

Can I use quick oats or gluten-free bread?

Yes, though texture will vary. Gluten-free loaves work fine in this custard base.

Why steep the cardamom pods?

This infuses the cream with subtle spice that complements the orange and porridge.

Is my caramel done when it’s amber?

Peering into amber means you’ve reached that rich, deep flavor stage without burning it.

Can I make this in individual ramekins?

Yes! Adjust baking time to 25–30 minutes until set.

Why use raw turbinado sugar on top?

It adds a crispy, caramelized crunch that contrasts the soft pudding.

Any egg substitutions?

You can try silken tofu blends or vegan egg replacements, but texture may shift.

Can I prep this ahead?

Yes—assemble pudding and refrigerate for up to 24 hours before baking. Make sauce earlier too.

Is the pudding alcohol flavor strong?

No, the brandy adds subtle flavor. Omit if needed for a kid-friendly version.

How to prevent sauce from setting too thick?

Warm it when serving; you can stir in extra cream or orange juice to loosen it.

Conclusion

This Pear Bread Pudding with Orange Cardamom Caramel Sauce is everything comforting and festive in one elegant package. It’s the perfect lift for autumn mornings, holiday dinners, or any moment when you want to treat yourself. Soft, spiced, and gilded with glowing caramel—each bite feels like pure indulgence.