Pear & Chocolate Brioche Bread Pudding, by Mondomulia
January 19, 2015
Food blogger and photographer Giulia, of the beautiful Mondomulia blog shares some lovely thoughts about her Wholegood veg box. Do head over to her blog as she shares plenty of ideas for finishing all these vegetables (tip: invite all your friends over). Here is her recipe for a pear and chocolate brioche bread pudding .
Usually when I buy pears from the supermarket they are always hard like a stone and tasteless, then after a few days they ripen all at once and go bad in a day if I don’t eat them right then. The pears from the Wholegood box were delicious: full of taste, but still a bit crunchy.
More than from a recipe, this pudding was made from an idea to pair chocolate and pears in an easy dessert. I wanted to use the pears, so I built the cake around them! I used bits and pieces of recipes from different sources (Martha Stewart and BBC Food).
- 400g brioche bread, sliced
- 30g unsalted butter, room temperature (plus extra for greasing)
- 3 pears, cored and thinly sliced
- 100g dark chocolate, coarsely chopped
- 2 free-range eggs
- 350ml whole milk
- 50ml double cream
- 25g granulated sugar
- 3 tbsp brown sugar, for glazing
Grease a 20cm rectangular oven dish with butter. Coarsely chop the chocolate and slice the pears. Leave them aside.
Butter the bread slices on one side. Place two slices side by side at the back of the dish, gently pressing them down to get into shape. Add two or three pear slices on the bread, then sprinkle the chocolate chips over.
Repeat until you have filled the dish, alternating bread and pears.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
In a small bowl, whisk the eggs with the granulated sugar until pale. Add them to the pan with the milk and cream and cook them at low heat. Stir continuously in the same direction until you have obtained a thick custard cream. Turn off the heat and let it cool down for five minutes.
Pour the custard over the prepared bread layers and leave to stand for 30 minutes.
Preheat the oven to 180C. Place the dish into the oven and bake for about 30 minutes. Remove it from the oven, sprinkle the brown sugar over the pudding and bake it for a further 5-10 minutes, or until the top is golden-brown.
Serve warm with a scoop of vanilla ice-cream.