Preheat the oven to 350°F. Cut the french bread into 1-inch cubes and spread out on a baking pan. Bake the bread cubes for 7 to 10 minutes until dried but not browned. Spray a 13×9 inch baking dish with non-stick spray and set aside.

In a skillet, melt the butter over medium heat. Add the diced pears and sauté for 3 to 4 minutes until they begin to soften. Add the brown sugar, brandy, and ½ tsp ground cardamom, cooking for another few minutes until the pears are tender. Remove from heat and reserve the syrup.

In a mixing bowl, whisk together the eggs, milk, cream, sugar, 1 ½ tsp ground cardamom, and salt. Whisk in the reserved syrup from the pears.

Transfer half of the bread cubes to the prepared baking dish. Top with half of the cooked pears. Repeat the layers. Pour the egg custard over the bread cubes. Gently toss the bread to ensure even coating. Let sit for 5 minutes, then gently toss again.

Sprinkle the raw turbinado sugar over the bread cubes. Bake for 40 to 45 minutes until a knife inserted in the middle comes out clean.

For the Orange Cardamom Caramel Sauce, heat the cream in a small saucepan over medium heat. Crush the cardamom pods and add to the cream. Allow to simmer, then cover and reduce to low heat, steeping for 10 to 15 minutes.

Strain the cream and set aside. Combine sugar and water in a medium saucepan over medium high heat and bring to a boil, swirling pot to encourage even melting.

Continue boiling until the syrup changes color to a light golden yellow, then dark amber. Immediately add the butter, being cautious of bubbling. Swirl gently and pour in the cream and orange juice when the butter is mostly melted. Allow to cook for another minute to dissolve the caramel.

Remove from heat, stir in the orange zest, salt, and pinch of cardamom. Let cool briefly before serving with the bread pudding.