Double Chocolate Pear Brioche Pudding Recipe
Make Double Chocolate Pear Brioche Pudding Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brioche & Fruit
Chocolate & Flavor
Custard
Finish & Toppings
Method
Brioche & Fruit preparation
- 1
Prepare brioche
Preheat oven to 350°F (175°C). Spread the 6 cups cubed brioche on a baking sheet. Melt 2 tbs unsalted butter and drizzle over the brioche, tossing gently so cubes are lightly coated. Bake for 8–10 minutes until lightly toasted and golden but not hard. Remove and cool.
- 2
Prepare pears
While brioche toasts, combine sliced pears, 1 tbs granulated sugar and 1 tsp lemon juice in a bowl. Toss gently to coat. Let sit 5–10 minutes so juices develop, then drain off excess liquid into a small bowl and reserve (you may add a tablespoon to custard later if desired for pear flavor).
Chocolate & custard assembly
- 3
Preheat and prepare baking dish
Reduce oven temperature to 325°F (160°C). Butter a 9x9-inch (or equivalent 2-quart) baking dish lightly.
- 4
Melt chocolate
Place 3 oz semisweet chocolate chips and 2 oz chopped dark chocolate in a heatproof bowl. Warm 1/2 cup of the milk (from the measured milk) until steaming but not boiling. Pour the warm milk over the chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tsp vanilla extract and 1 tsp espresso powder (if using) until combined. Set aside to cool slightly.
- 5
- 6
Make custard
In a medium bowl, whisk together 3 large eggs, 1 egg yolk and 1 cup granulated sugar until combined and slightly pale, about 30 seconds. Slowly whisk in the melted chocolate mixture, then the cocoa-milk mixture, followed by remaining 1 cup heavy cream and 1 tsp salt. Taste and adjust sweetness if desired. If pear juices were reserved, add up to 1 tbs for extra pear flavor (optional).
Assemble pudding
- 7
Layer brioche, pears and chocolate
Arrange half of the toasted brioche cubes in the prepared baking dish in an even layer. Scatter half of the sliced pears over the brioche, then sprinkle about half of the chocolate mixture (you can pour blobs of melted chocolate) and gently press some chocolate into the bread so it soaks in. Add the remaining brioche cubes and pears in another even layer. Pour the custard evenly over the entire dish, pressing down gently with a spatula so the bread soaks up the custard. Sprinkle the top with the remaining chocolate pieces if any remain.
- 8
Rest to soak
Let the assembled pudding rest at room temperature for 20–30 minutes so the brioche absorbs the custard. For a quicker option, cover and refrigerate for 1 hour.
Bake & finish
- 9
Bake in water bath (optional) or directly
For a creamier texture, place the baking dish in a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish (a bain-marie). Otherwise, bake directly. Bake at 325°F (160°C) for 35–45 minutes, or until the custard is set around the edges but still slightly jiggly in the center (it will continue to set while resting). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 10
Add sugar crust (optional)
If you want a crunchy top, remove pudding for the last 5 minutes of baking, sprinkle 2 tbs demerara or turbinado sugar evenly over the top, then return to oven or broil on low for 1–2 minutes watching closely until caramelized.
- 11
Cool and serve
Remove from oven and let rest at least 15 minutes before serving to finish setting. Dust with powdered sugar if desired and serve warm with whipped cream or mascarpone.
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