Pear and Chocolate Brioche Pudding

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Brioche is a lovely soft roll or loaf made from a yeast dough enriched with eggs and butter, which give it its distinctive colour and flavour. Brioche varies in shape from region to region, with the Parisian variety – a small ball of brioche on top of a larger base, or brioche à tête – perhaps most familiar to us. The most highly regarded brioches come from Gournay and Gisors in Normandy. Serve with scoops of real vanilla ice cream for a melt-in-your-mouth pudding.


  • butter for greasing
  • 300 g brioche, sliced
  • 5 ripe pears, peeled and sliced
  • 450 ml cream
  • 450 ml milk
  • 100 g chocolate (70 per cent cocoa)
  • 50 g unrefined caster sugar, plus extra for sprinkling
  • 3 eggs


    Butter a low-sided ovenproof dish. Arrange the slices of brioche and pear alternately in the dish. Warm the cream and milk in a saucepan over a low heat. Break the chocolate into small pieces, add it to the warm milk and cream along with the sugar, and stir until melted. Do not boil. Whisk the eggs and mix them into the warm chocolatey milk, then pour the liquid over the brioche and pear slices, wetting the entire brioche. Press down with a spatula, and leave to stand for 40 minutes.

    Heat the oven to 160°C/gas 3.

    Sprinkle the pudding with a little extra sugar, and place it in a bain-marie (that is, place the baking dish in a large roasting tin and fill the tin with hot water to come halfway up the pudding dish).

    Place in the oven and cook for 45 minutes until soft and golden.