• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

BREAD PREPARATION

• Dice - the brioche slices into about 1 inch | 3 cm cubes. NOTE: Uniformly sized cubes will dry more evenly. Set aside on a baking sheet.
  17.6 oz brioche bread
  
• Spread - the cubes in a single layer on a baking sheet. Make sure they are not touching so air can circulate around each piece.
  
• Bake - for 15 to 20 minutes at 350℉/180℃, or until the cubes feel dry and slightly crunchy to the touch. The bread should not be toasted or brown, just dehydrated.

  Allow the dried bread cubes to cool completely before using them in your recipe.
  

PEAR FILLING PREPARATION

• Wash your pears. Remove the core and dice them into 1/4" | 1 cm cubes.

  NOTE: For this recipe I used 4 apple pears which were quite large. If you are using regular sized pears, use 6.
  6 Pears
  
• In a medium saucepan, over low heat, melt the butter.

  Add the all-purpose flour and stir well. Then, add the light brown sugar and stir. NOTE: It will look crumbly, that's normal.
  2.12 oz butter, 0.71 oz all-purpose flour, 5.30 oz light brown sugar
  
• Add the diced pears and spiced apple cider and vanilla bean paste. Stir and cover. Cook over medium heat until the somewhat soft but not mushy, stirring occasionally (10-15 minutes).
  8 oz spiced apple cider, 2 tsp vanilla bean paste
  
• Remove from the heat and drain the sauce into a small bowl as we will serve it together with the bread pudding later.
  

CUSTARD PREPARATION

• In a large mixing bowl, whisk the heavy cream together with the milk, eggs, granulated sugar, vanilla bean paste and cardamom. Set aside.
  3 eggs, 12.35 oz heavy cream, 4.41 oz milk, 1.76 oz granulated sugar, 1 tsp vanilla bean paste, 1/2 tsp ground cardamom
  

ASSEMBLY

• Add half of the bread cubes into your prepared baking dish. Press down so it is slightly crushed and leveled. NOTE: Don't be afraid about the bread quantity, it will fit!

  Add 3/4 of the diced pears, pressing them down into a layer as well.
  
• Add the remaining half of the bread cubes on top of the pears. Press down so it is slightly crushed and leveled as well.

  Pour the custard preparation uniformly on top of the bread. Use a spatula to press down so the custard can soak in all the bread. NOTE: Don't worry about the custard quantity, it will be just enough!
  
• Let it soak for 15 minutes. During that time preheat your oven to 350℉/180℃.

  Once ready, press one more time with your spatula. NOTE: The dish will feel much heavier as well that's perfectly normal.
  

BAKE!

• Bake for 35 minutes at 350℉/180℃. (Every oven heats differently, monitor your bread pudding from 30 minutes). It is ready when it has puffed up, golden on top and the center temperature has reached 160℉ | 71℃.
  
• Once your Bread Pudding with Pears & Cardamom is out of the oven, let it cool down for about 10 minutes. NOTE: As the bread pudding cools down, it will deflate, that's perfectly normal.

  Then, slice and serve warm topped with vanilla bean ice cream, diced pears and sauce! Enjoy & Bon Appétit!