Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Pear and Chocolate Brioche Bread Pudding 3.2 (75) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print