Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Pear and Chocolate Brioche Bread Pudding 3.2 (74) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 30 mins Servings: 8 In place of brioche, you can use a rustic white bread or challah. Ingredients Unsalted butter, room temperature, for baking dish 3 ounces bittersweet chocolate, coarsely chopped 7 ounces brioche, cut into eight ½-inch slices, halved diagonally 1 ½ 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 ½ cups whole milk 1 ¼ cups heavy cream ½ cup packed light-brown sugar 1 teaspoon ground cinnamon ¼ teaspoon fine salt 1 tablespoon sanding or other coarse sugar Directions 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. Print