Pear and Chocolate Brioche Bread Pudding
In place of brioche, you can use a rustic white bread or challah.
- Unsalted butter, room temperature, for baking dish
- 3 ounces bittersweet chocolate, coarsely chopped
- 7 ounces brioche, cut into eight 1/2-inch slices, halved diagonally
- 1 1/2 pounds firm but ripe pears, such as Anjou or Bartlett (about 3), cored and very thinly sliced
- 3 large eggs, plus 3 large egg yolks
- 1 1/2 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 tablespoon sanding or other coarse sugar
Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
SourceEveryday Food, October 2011