Pear and chocolate brioche bread pudding

Ingredients

• •unsalted butter, room temperature for baking dish
• •3 oz bittersweet chocolate, coarsely chopped
• •7 oz brioche, cut into eight 1/2 inch slices, halved diagonally
• •1 1/2 lb pears, such as Anjou or Barlett, firm but ripe, about 3, cored and very thinly sliced
• •3 eggs
• •3 egg yolks
• •1 1/2 cup whole milk
• •1 1/4 cup heavy cream
• •1/2 cup brown sugar, packed
• •1 tsp ground cinnamon
• •1/4 tsp fine salt
• •1 tbsp sanding sugar

Steps

1. 1Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
2. 2In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
3. 3Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.