Photo by Michael Piazza / Styled by Catrine Kelty

This recipe is my ode to pears, one of the most underused fruits. Ripe pears are so tender and lend well to baking, even with their subtle flavor profile. But when paired (no pun intended!) with toasty hazelnuts and earthy cardamom, this classic recipe is transformed into something special. Bread pudding is already a customizable crowd pleaser and tucking pears between the custardy bread cubes takes it up several notches.

Serves 8–10

FOR THE GLAZE:
2 tablespoons unsalted butter
⅛ teaspoon ground cardamom
2 tablespoons lemon juice
1 cup confectioners’ sugar
6–8 tablespoons water

FOR THE BREAD PUDDING:
½ cup granulated sugar, plus 1 tablespoon
1 tablespoon dark brown sugar
1 loaf challah, cut into large cubes, toasted or day old (about 10 cups)
1 pound Bosc pears, cored and thinly sliced
8 large egg yolks
½ teaspoon table salt
2 teaspoons vanilla extract
2 cups heavy cream
2 cups half & half
½ cup coarsely chopped toasted hazelnuts, divided
2 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the baking dish

FOR THE GLAZE:
In a small saucepan over medium heat, melt butter and then whisk in cardamom, lemon juice and whisk in confectioners’ sugar. Add 6 tablespoons of water to reach a smooth, syrupy consistency; add more for thinner glaze if preferred. Set aside.

FOR THE BREAD PUDDING:
Place oven racks in the middle position and heat the oven to 350°F.

In a small bowl, combine granulated and dark brown sugar and set aside. Use 1 tablespoon butter to grease a 9- by 13-inch baking dish, along all the sides and bottom.

Sprinkle 2 tablespoons of the sugar mixture into the baking dish, rotating the dish to ensure that sugar coats all sides and bottom. Line the bottom of the baking dish with a single layer of pear slices; it’s OK if they overlap a bit. Top with half the bread cubes.

In a large bowl, whisk egg yolks, remaining sugar, salt and vanilla. Whisk in heavy cream and half and half until combined.

Pour 2 cups of custard on top of the ingredients in the baking dish and let it slightly absorb, about 5 minutes. Once some absorption has occurred, top with a second layer of sliced pears and ¼ cup toasted hazelnuts. Top with the remaining bread cubes and hazelnuts, placing pear slices in between the cubes. Pour in the remaining custard, allowing it to absorb for another 10–15 minutes, pressing down if needed to saturate all the bread with custard.

Place bread pudding on a rimmed baking sheet and bake for 50–55 minutes or until the internal temperature is 170°F, rotating halfway through baking.

Transfer pudding to a cooling rack until it is set, about 1 hour, and serve with cardamom glaze spooned on top.

This recipe appeared in the Winter 2025 issue as part of a larger story, A Winter Menu.