Get the Recipe: Gruyere and Pear Bread Pudding
Easy and delicious, this overnight pear bread pudding features layers of pears and Gruyere cheese between cinnamon swirl bread. A breakfast or brunch show stopper!
Ingredients
- 4 cups Anjou or Bosc pears, peeled and sliced
- 2 teaspoons butter, melted
- 1 Tablespoon granulated white sugar
- 16-20 slices cinnamon swirl bread, cut in half diagonally (or raisin bread)
- 1 cup Gruyère cheese, shredded, about 4 oz
- 1 1/2 cups whole milk (3% b.f.), or half and half cream (10% b.f.)
- 5 Tablespoons granulated white sugar
- 5 large eggs
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon turbinado sugar, or white granulated sugar
For serving:
- Icing/confectioners' sugar, for dusting
- 1/2 cup maple syrup, optional
Instructions
- In a medium bowl, combine the sliced pears, melted butter and the 1 Tbsp of sugar. Toss gently to coat.
- In a greased 11 x 7-inch glass or ceramic baking dish, arrange half of the bread slices on the bottom of the pan. Spoon pear mixture overtop, then top evenly with shredded cheese. Arrange remaining bread on top.
- In a medium bowl, whisk together the milk, 5 Tbsp sugar, eggs and cinnamon. Pour over the bread, then press down slightly with the back of a spatula to submerge the bread. Cover tightly and refrigerate for 8 hours or overnight.
- Preheat oven to 350F. (not fan-assisted).
- Remove covering from dish. Sprinkle turbinado (or white) sugar evenly over top. Bake for about 55 minutes, or until a knife inserted in the centre comes out clean. Let stand 10 minutes to set up. Cut into squares to serve. Serve dusted with icing sugar and/or a drizzle of maple syrup, if you like.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 433kcal, Carbohydrates: 66g, Protein: 14g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 141mg, Sodium: 311mg, Potassium: 373mg, Fiber: 4g, Sugar: 35g, Vitamin A: 450IU, Vitamin C: 3.5mg, Calcium: 300mg, Iron: 2.2mg
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