In this healthy pear bread pudding recipe, whole-wheat bread, pears, dried cranberries and toasted pistachios come together for a mouthwatering dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with pistachios and bake for 20 to 25 minutes more.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Ingredient Checklist


Instructions Checklist
  • Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, vanilla, cardamom and salt until combined. Add pear and cranberries and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.

  • Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.

  • Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.

  • Bake for 30 minutes. Uncover, sprinkle with pistachios and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.


Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.

Nutrition Facts

288.9 calories; protein 11.7g 23% DV; carbohydrates 43.4g 14% DV; exchange other carbs 3; dietary fiber 4g 16% DV; sugars 25g; fat 8.1g 12% DV; saturated fat 2.5g 13% DV; cholesterol 84.6mg 28% DV; vitamin a iu 248.9IU 5% DV; vitamin c 1.4mg 2% DV; folate 34.2mcg 9% DV; calcium 174.5mg 17% DV; iron 1.7mg 10% DV; magnesium 48.5mg 17% DV; potassium 339.6mg 10% DV; sodium 299mg 12% DV; thiamin 0.2mg 23% DV; added sugar 18g.