Pear Bread Pudding

Preheat oven to 400°F (200°C). (5 minutes)

In a medium bowl, whisk together flour, 1/4 cup white sugar, brown sugar, 1 teaspoon salt, and 1 teaspoon cinnamon. Cut in softened butter and 1 tablespoon vanilla extract until the mixture resembles coarse crumbs. Set aside to use as the topping. (10 minutes)

In a separate large bowl, whisk together eggs, remaining 1 cup white sugar, half-and-half, pear brandy, remaining 1/2 teaspoon salt, remaining pinch of cinnamon, and remaining 1 teaspoon vanilla extract until well combined. (5 minutes)

Lightly grease a 9x13-inch baking dish. Line the bottom with a layer of bread strips, followed by a layer of thinly sliced pears. Drizzle about 1/4 of the custard mixture over the bread and pears, followed by about 1/3 of the heavy cream. Sprinkle with some of the brown sugar topping. Repeat the layering process until all ingredients are used, ending with a generous sprinkle of the brown sugar topping. Gently press down on the layers to help the bread absorb the liquid. Cover the dish with parchment paper and then tightly seal with aluminum foil. Place another baking dish or two oven-safe dinner plates on top to prevent excessive puffing during baking. (20 minutes)

Place the prepared pudding dish inside a larger baking dish or on a baking sheet with high sides. Carefully pour boiling water into the larger dish or sheet until it reaches halfway up the sides of the pudding dish, creating a water bath. (5 minutes)

Bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until a knife inserted into the center comes out clean, approximately 25 minutes longer. (35 minutes)

Remove from the oven and let stand for at least 15 minutes before serving. This allows the pudding to set slightly and the flavors to meld together even more beautifully. (15 minutes)