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+ servings
Brown Butter Seckel Pear Bread Pudding
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

Seckel pears sautéed in brown butter syrup and slices of brioche dipped in cinnamon sugar elevate this simple seckel pear bread pudding recipe. 

Recipe Type: Dessert
Makes: 6 servings
Author: Elizabeth Stark, adapted from Hugh Fearnley-Wittingstall
  • 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
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 2 1/4 cups whole milk
  • powdered sugar, for dusting
  • lightly sweetened whipped cream, for serving
  1. 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.

  2. 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.
  3. In a small bowl, whisk to combine eggs and milk. 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).

  4. 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.
  5. Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream.