Yummy bread pudding, with a hint of spiced rum and caramelized spiced pears, comes together in about 10 minutes and ready to eat about an hour later.


Recipe Summary

42 mins
25 mins
1 hr 22 mins
15 mins
2 puddings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.

  • Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.

  • Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.

  • Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.

  • Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.

  • Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.

Nutrition Facts

357 calories; protein 7.3g; carbohydrates 56.6g; fat 12.1g; cholesterol 113.1mg; sodium 222mg. Full Nutrition