Pear and Chocolate Bread and Butter Pudding

  • Unsalted butter, room temperature, for baking dish
  • 85g dark chocolate, coarsely chopped
  • 200g brioche loaf, cut into eight 1/2-inch slices, halved diagonally
  • 700g (3-4) pears peeled and slices
  • 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 raw sugar for sprinkling on top


  1. Preheat oven to 180 degrees. Butter a shallow baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices. 
  2. 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 raw sugar
  3. Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.