This Caramel and Pear Bread Pudding is unlike any bread pudding you’ve tried. It’s not overly sweet, but it’s richer than a simple french toast bake. A miso caramel is spread on the bottom of the pan so when you flip the pudding, the caramel runs down the sides for a self-saucing finish.
This custardy dessert is best served warm. Reheat leftovers briefly in the microwave for about 30 seconds before serving. It’s delicious on its own, but a scoop of mascarpone or vanilla ice cream makes it even more indulgent.
Trang’s Recipe Highlights
- Flavor: Slightly sweet with warm cinnamon and a deep caramel topping rounded by a subtle umami note from miso.
- Texture: Soft and creamy without being mushy.
- Ease: Simple to prepare with an impressive result for guests.
Ingredients and notes for miso caramel bread pudding
This recipe uses just a handful of accessible ingredients. The list below and the full recipe card include measurements and step-by-step instructions. Use enriched breads like milk bread, brioche, or challah for the best flavor and texture.
Testing notes on the bread
Enriched breads—milk bread, brioche, or challah—work wonderfully because they already carry a touch of sweetness and a rich crumb that soaks up custard. Many bread pudding recipes call for stale bread; this one asks you to dry the bread cubes in the oven first so they absorb the custard better. You can use day-old or fresh bread, but toasting the cubes produces the best, least-mushy texture.
In testing, batches that used toasted bread cubes consistently yielded a creamier, more set center than batches using untreated cubes. To avoid a soggy middle, follow the instruction to dry the bread before soaking.
Miso caramel substitution
If you prefer a shortcut, use 2/3 cup of any caramel sauce and stir in 2 1/2 teaspoons of white miso paste to mimic the miso caramel flavor. White miso adds a mild savory balance without making the sauce noticeably salty. If your miso is saltier, reduce the amount slightly.
Ready to make a memorable caramel bread pudding? Follow the recipe card below for ingredient amounts and clear baking steps.
Hungry for more?
Subscribe to a newsletter for weekly recipes, inspiration, and occasional giveaways.
Miso Caramel Pear Bread Pudding Recipe
Servings: 8 slices
Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Soaking Time: 2 hrs
Total Time: 3 hrs 55 mins
Equipment
- Large baking sheet
- 8″ cake pan
Ingredients
- 1 pound (454 g) stale bread — milk bread, brioche, or challah
- 3 large eggs
- 3 large egg yolks
- 1 2/3 cup (385 g) half and half (or half whole milk + half heavy cream)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup (100 g) packed brown sugar
- 2/3 cup (200 g) miso caramel (or substitute caramel + white miso)
- 1 large pear, ripe but firm, peeled and sliced thinly (about 1/8″)
Instructions
- Dry the bread: Preheat the oven to its lowest setting (about 170°F / 80°C). Cut the bread into 1″ cubes, spread them on a large baking sheet, and toast for 1 hour until thoroughly dried. Turn off the oven and cool the cubes completely (about 30 minutes).
- Make the custard: In a large bowl, whisk together the eggs, egg yolks, half and half, vanilla, cinnamon, and brown sugar until fully combined.
- Soak the bread: Add the dried bread cubes to the custard, toss to coat, then refrigerate for at least 2 hours to allow the bread to absorb the custard.
- Preheat for baking: Set the oven rack to the middle position and preheat to 350°F (180°C).
- Assemble: Line an 8″ cake pan with parchment, leaving extra hanging over the sides. Spread miso caramel evenly across the bottom of the pan. Arrange pear slices on top of the caramel in slightly overlapping concentric circles.
- Fill and bake: Transfer the soaked bread cubes into the prepared pan, pressing gently to fit. Place the cake pan on a large baking sheet to catch any drips. Bake for about 45 minutes, until the center is set and no longer jiggly.
- Cool and invert: Remove the pudding from the oven and cool on a wire rack until it is just cool enough to handle. Flip the pan onto a serving plate so the caramel and pears are on top. Peel away the parchment and serve warm.
Notes
- Miso caramel substitution: Use 2/3 cup (200 g) caramel sauce and stir in 2 1/2 teaspoons white miso paste to approximate the miso caramel flavor.
- Serving tips: Serve warm on its own or with vanilla or mascarpone ice cream.
- Storage: After baking, the pudding can sit at room temperature overnight. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
Nutrition
Calories: 388 kcal; Carbohydrates: 59 g; Protein: 11 g; Fat: 13 g; Saturated Fat: 6 g; Sugar: 30 g. Nutrition figures are estimates and should be used as a guide only.
Like this recipe? Leave a rating or comment below.