Pear Budino Recipe

Prep and bake bread pudding

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.

Dry bread and prepare fruit

Toast bread cubes in the preheated oven for 6–8 minutes to dry them slightly. In a large bowl, combine the bread cubes with diced pears, currants, and white chocolate chips.

Make custard base

In another bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well blended. Whisk in the melted butter.

Combine and soak

Pour the custard over the bread-pear-fruit mixture. Gently fold to ensure even distribution. Let soak for 15 minutes, pressing occasionally so all components absorb custard.

Bake the budino

Transfer the soaked mixture to the prepared dish and bake for 40–50 minutes, or until the top is puffed and the center is just set. Remove and cool for 15 minutes before serving.

Caramel topping

While the budino bakes, make the caramel sauce: melt sugar in a heavy pan over medium heat until amber. Remove from heat and whisk in butter until melted, then slowly whisk in cream. Return to low heat and whisk until smooth. Keep warm.

Gelato base preparation

In a saucepan, combine milk, 1 1/2 cups heavy cream, vanilla bean (or extract), and bourbon. Bring to a gentle simmer to infuse flavors.

Gelato custard

In a separate bowl, whisk egg yolks with 3/4 cup sugar until pale and thick. Gradually temper with the hot milk-cream mixture, then return to the saucepan and cook over low heat, stirring, until the mixture coats the back of a spoon. Strain, season with a pinch of salt, and chill thoroughly.

Churn and freeze gelato

Chill the gelato base for at least 4 hours or overnight, then churn in an ice cream maker according to manufacturer instructions. Transfer to the freezer to firm.

Serve

To serve, plate slices of warm pear budino, top with a scoop of vanilla bean bourbon gelato, and drizzle with warm caramel sauce.