Seckel pears sautéed in brown butter syrup and slices of brioche dipped in cinnamon sugar elevate this simple seckel pear bread pudding recipe.
- 6 tablespoons room temperature unsalted butter, divided
- 2 cups sliced seckel pears
- 1 loaf stale brioche loaf crusts removed and cut into 1/2-inch thick slices
- 1/2 cup brown sugar, plus 2 tablespoons for topping, divided
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 4 large eggs
- 2 1/4 cups whole milk
- 1/4 teaspoon sea salt
- powdered sugar, for dusting
- lightly sweetened whipped cream, for serving
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Set a wide skillet over medium heat. Add 2 tablespoons butter, allow it to melt and than cook to a golden brown hue, about 5 minutes. Add pears and sauté until pears are tender and butter turns into a thick, deep golden sauce, 5 minutes more. Fold in 1/4 cup sugar brown sugar; cook until sugar is dissolved, 3 - 4 minutes. Remove from heat and set aside.
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In a shallow dish, combine remaining 1/4 cup brown sugar, cinnamon, and allspice. Spread remaining 4 tablespoons butter on both sides of sliced bread. Press each side into cinnamon and sugar mixture, enough to lightly coat each slice. Arrange in 8 x 8-inch baking pan.
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In a small bowl, whisk to combine eggs, milk and sea salt. Fold cooked pears, and all accumulated juices and syrup, into the mixture, and carefully pour over bread. Set in fridge overnight (or a minimum of 2 hours). Sprinkle the remaining 2 tablespoons brown sugar on top.
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Preheat oven to 350 degrees F. Bake 40 - 50 minutes or bread pudding is set and starts to pull away from the sides. Cool 30 minutes.
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Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream.