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Pear and chocolate brioche pudding
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Pear and chocolate brioche pudding
Our pear and chocolate brioche pudding recipe is the perfect post-roast pud!
Serves: 8
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
418Kcal
Fat
20gr
Saturates
12gr
Carbs
48gr
Sugars
27gr
Fibre
2gr
Protein
11gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 400g Taste the Difference brioche loaf
- 1 x 411g tin pear halves in juice, drained
- 75g dark chocolate chips
For the custard
- 3 large eggs, beaten
- 75g golden caster sugar
- 1 tsp vanilla extract
- 150ml whipping cream, plus extra to serve
- 600ml milk (we used whole)
Step by step
Get ahead
Layer up the brioche, pears and chocolate, and make the custard, a few hours before cooking. Keep covered in the fridge.
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Cut the brioche into 14 slices, then butter a large baking dish, about 20 x 28cm base measurements. You’ll also need a roasting tin large enough to hold the dish.
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Slice each pear half into 3 or 4 wedges and pat dry on kitchen paper. Arrange the brioche in the baking dish, tucking in the pears and scattering in most of the chocolate chips as you go.
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To make the custard, simply whisk the ingredients together in a large bowl or measuring jug. Pour the custard all over the brioche in the dish and gently press the exposed bread crusts down into the liquid to soak, although some of the brioche will stick up above the level of the custard mixture. Scatter on the rest of the chocolate chips and leave to stand for about 30 minutes to soak up the custard. While the pudding is standing, preheat the oven to 180°C, fan 160°C, gas 4, and boil the kettle.
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Sit the dish inside the roasting tin and add boiling water to come about halfway up the outside of the dish (you can cook the pudding without the water bath, but this method ensures a lovely velvety texture).
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Bake in the oven for 35-40 minutes until set, golden on top and puffed up. The pudding will shrink back down a little as it cools. Serve warm with cream.