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Grease an 8x8 inch baking dish well.
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Toss in ½ the bread cubes in an even layer. Sprinkle the bread cubes with the cinnamon, nutmeg and diced pears.
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Repeat the layer with the remaining bread cubes, and the same amount of cinnamon and nutmeg.
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Whisk together the cream, milk, egg yolk, eggs, white sugar, brown sugar, vanilla and salt until the sugar is dissolved.
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Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for about a half hour or covered in the fridge overnight if you are having it for brunch.
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Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Butterscotch Sauce.