Caramelized Pear Chai Brioche Bread Pudding
Caramelized pears in chai-spiced brioche custard with vanilla cream drizzle and candied pecans.
Contains dairy, eggs and gluten. Heading says 50 minutes cook and plus chill time; method says 45–50 minutes bake and 20–30 minutes soaking. Chai blend makes extra; use only the listed 1½ tsp in the custard. Tips: day-old bread; use ripe but firm pears; do not skip chai spices; soak bread well; add cream cheese pieces between layers for extra richness; serve with vanilla ice cream or whipped cream; make the night before. Variations: cream cheese cubes; mix apples and pears; 1–2 tbsp bourbon in custard; maple glaze instead of vanilla drizzle; omit pecans and top with streusel; use plant-based milk, coconut cream, flax eggs and dairy-free brioche for a vegan option; increase chai blend for stronger flavor. Store covered refrigerated up to 4 days. Freeze without drizzle up to 2 months, thaw overnight refrigerated and reheat at 325°F (165°C) until warmed through. Add fresh drizzle and pecans before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Caramelized pears
- 3 ripe pears (Bosc or Anjou), peeled, cored and sliced
- 3 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1½ tsp chai spice blend (see below)
- ¼ tsp salt
Chai spice blend (makes extra)
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Vanilla cream drizzle
- 1 cup powdered sugar
- 3–5 tbsp heavy cream
- 1 tsp vanilla extract
Candied pecans
- 1 cup pecans, chopped
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- ½ tsp cinnamon
- Pinch of salt
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Place in a greased 9 × 13-inch baking dish.
- 2
Make the caramelized pears: melt butter over medium heat in a large skillet. Add sliced pears, brown sugar, maple syrup, lemon juice and spices. Cook for 8–10 minutes, stirring gently, until pears are tender and caramelized. Remove from heat and stir in vanilla. Let cool slightly.
- 3
Make the custard: whisk eggs, milk, heavy cream, brown sugar, maple syrup, vanilla, chai spice blend and salt until well combined.
- 4
Assemble: layer half the brioche in the dish. Add half the caramelized pears. Repeat with remaining brioche and pears.
- 5
Pour custard slowly and evenly over the bread, pressing down gently so every piece is soaked. Let sit for 20–30 minutes for best flavor.
- 6
Make the candied pecans: combine pecans, brown sugar, maple syrup, cinnamon and salt in a small skillet. Cook over medium heat for 3–5 minutes, stirring until coated and fragrant. Spread on parchment paper to cool.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden brown and set in the center. If the top browns too quickly, cover lightly with foil during the last 10–15 minutes.
- 8
Make the vanilla cream drizzle: whisk powdered sugar, heavy cream and vanilla until smooth.
- 9
Drizzle with vanilla cream, top with candied pecans and serve warm. Optional: add a dusting of cinnamon.
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From Bobbie's “Bobbie's Recipe Card 136”. Written up by Bobbie's Kitchen · Updated 26 October 2026