Bread and butter pudding with pear and cinnamon

Name: Bread and butter pudding recipe
Yield: Serves 8
Ingredients: 25g softened unsalted butter; 300ml milk; 300ml double cream; 100g caster sugar; 1/2 cinnamon stick; 1tsp vanilla extract; Finely grated zest of 1/2 lemon; 3 large eggs, plus 2 egg yolks; 175g crustless bread (I use rye), cut into 2-3cm cubes; 3 ripe pears, peeled, cored, and cut into 1cm chunks; 15g roughly chopped hazelnuts; 250ml double cream; 1½tbsp grappa; 1tbsp icing sugar, plus extra for dusting

Our bread and butter pudding recipe with pear and cinnamon is the perfect way to use up stale bread, and a traditional British comfort food to boot.

By Diana Henry

7 November 2020

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Line T Klein

To drink:

Dessert wine, such as Sauternes or Monbazillac (in preference to Muscat/Moscato or Riesling) or this fine, rich, sweet Austrian wine: Feiler-Artinger Beerenauslese 2013, £12.49 for 37.5cl, Waitrose.

Photographs: Line T Klein | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze

Bread and butter pudding with pear and cinnamon

More pear recipes here

Recipe notes