By Mayo Clinic Staff

Dietitian's tip:

Whole-grain bread gives this dessert a deeper flavor and more fiber than the traditional version made with white bread.

Number of servings

Serves 8
  1. High Fiber


  1. 12 ounces sturdy whole-grain bread (including crust), cut into 1-inch cubes
  2. 1 tablespoon unsalted butter
  3. 2 tablespoons canola oil
  4. 3 large, ripe firm pears, peeled, halved, cored and sliced
  5. 2 pinches of allspice
  6. 2 3/4 cups 1% milk
  7. 2 eggs, lightly beaten
  8. 3 tablespoons brown sugar, divided
  9. 2 tablespoons honey
  10. 2 teaspoons vanilla extract
  11. 1 teaspoon ground cinnamon
  12. 1/8 teaspoon ground cloves


Heat oven to 350 F.

Arrange bread cubes in a single layer on a baking sheet and bake until lightly toasted, about 5 minutes.

In a large nonstick frying pan, melt half the butter over medium heat until frothy. Stir in 1 tablespoon of canola oil. Add half the pear slices to the pan and saute until evenly brown. Sprinkle a generous pinch of allspice onto the pears and remove from pan. Repeat with remaining pears.

Lightly coat a 9-inch square baking dish with cooking spray. Arrange half the toasted bread cubes evenly in the bottom of the prepared baking dish. Top with half of the sauteed pears and remaining bread cubes. Set aside the rest of sauteed pears.

In a large bowl, combine milk, eggs, 2 tablespoons brown sugar, honey, vanilla, cinnamon and cloves. Whisk until well-blended. Pour the milk mixture over the bread and cover with plastic wrap. Let stand for 20 to 30 minutes, pressing down very gently every so often until the bread absorbs the milk.

Remove the plastic wrap and arrange the rest of the pears on top. Sprinkle with remaining brown sugar. Bake until a knife inserted into the center comes out clean, 45 to 55 minutes. Let cool for 10 minutes before serving.

Nutritional analysis per serving

Serving size: About 3/4 cup

  • Calories 280
  • Total fat 8 g
  • Saturated fat 2 g
  • Trans fat Trace
  • Monounsaturated fat 3 g
  • Cholesterol 55 mg
  • Sodium 216 mg
  • Total carbohydrate 42 g
  • Dietary fiber 5 g
  • Added sugars 8 g
  • Protein 10 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Dec. 09, 2021