Chocolate and pear bread pudding

Chocolate and pears are a heavenly combination, particularly in this brioche bread and butter pudding

350g (12oz) brioche loaf
70g (2½oz) chocolate chips
410g tin pear halves, drained and each half cut into quarters
5 medium eggs
50g (1¾oz) caster sugar, plus extra to sprinkle
300ml (½pt) whole milk
200ml (7fl oz) double cream

Takes 15 min to make + soaking time + 25 min cooking
Per serving 604 kcal 38g fat

1 Cut the brioche into medium-thick slices and cut the bottom quarter off each slice. Use these trimmings to cover the bottom of a 1½ltr (2¾pt) ovenproof dish. Scatter with half the chocolate chips and half the pears. Top with a layer of brioche slices, then the remaining chocolate and pears, arranging the ingredients so they don't stand above the rim.

2 Using a whisk, lightly beat the eggs with the sugar. Add the milk and cream and whisk until well incorporated. Pour the mixture over the pudding, pressing down lightly on the
top layer of brioche, pears and chocolate chips so it's soaked by the custard mix. Cover
and chill any leftover custard. Chill the pudding for at least 1 hr so the brioche can soak
up the custard.

3 Preheat the oven to 180?C, 350?F, Gas 4. If you have any leftover custard, just before putting the pudding in the oven, pour it over so that it comes all the way up to the rim of the dish. Sprinkle with caster sugar and bake for 25 min, until golden. Allow to stand for
5 min before serving.

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