Pear Skillet Pudding

Pear Skillet Pudding


  • 1 pound brioche or challah, cut into 1-inch pieces (about 12 cups)
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons unsalted butter, divided
  • 4 ripe pears, 3 cored and cut into ½-inch pieces, 1 cored and sliced into thin rounds
  • 1 cup sugar, divided
  • ½ teaspoon cinnamon
  • 5 large eggs, beaten
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving (optional)



1. Preheat the oven to 350 degrees F. Spread the brioche on a large rimmed baking sheet and toast, stirring once or twice, until lightly golden and dry, about 10 minutes

2. Meanwhile, in a large cast iron skillet, heat 2 tablespoons of butter over medium heat. Add the 3 chopped pears, ¼ cup of the sugar and the cinnamon to the skillet and cook, stirring occasionally, until pears are golden and syrupy, about 10 minutes.

3. In a large bowl, whisk the eggs with the milk, vanilla and remaining ¾ cup sugar. Add the toasted brioche, cooked pears and sauce and toss to evenly coat. Let stand for 5-10 minutes to allow the brioche to absorb the custard mixture. Meanwhile, in a small microwave safe bowl, melt the remaining tablespoon of butter.

4. Brush the skillet with half the remaining butter. Add the brioche mixture and arrange fresh pear slices on top in concentric circles. Brush the top with the remaining melted butter. Bake until the pudding is just set and the top is golden, about 50 minutes. Let the pudding cool slightly, and serve with vanilla ice cream.

5. Pair with Pure Leaf Sweet Tea.

Note: Pudding can be refrigerated for up to 2 days and gently reheated to serve.