Chocolate Bread Pudding With Honey-Roasted Pears

Name: Chocolate Bread Pudding With Honey-Roasted Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 firm bosc pears, cored and sliced lengthwise; 3 tablespoons liquid honey; 4 tablespoons dark brown sugar; 12 vanilla bean; for the pudding; 3 tablespoons unsalted butter, softened; 4 croissants or 4 the equivalent brioche bread; 1 teaspoon ground cinnamon; ¾ cup coarsely chopped dark chocolate; 3 eggs; 1 ½ cups cream; 2 tablespoons caster sugar; 3 tablespoons dark brown sugar

Servings: persons

3 firm bosc pears, cored and sliced lengthwise
3 tablespoons liquid honey
4 tablespoons dark brown sugar
12 vanilla bean
for the pudding
3 tablespoons unsalted butter, softened
4 croissants or 4 the equivalent brioche bread
1 teaspoon ground cinnamon
¾ cup coarsely chopped dark chocolate
3 eggs
1 ½ cups cream
2 tablespoons caster sugar
3 tablespoons dark brown sugar

1
For pears:.
2
Preheat the oven to 190 degrees C.
3
Combine all ingredients in a heavy, ovenproof dish and mix well.
4
Bake uncovered, stirring often, for 30-45 minutes until the pears are golden and starting to caramelise.
5
Allow to cool before using.
6
These pears can be refrigerated in an airtight container for a few days.
7
For the pudding:.
8
Preheat the oven to 160 degrees C. Grease a 2-litre pudding bowl or similar dish with the softened butter.
9
Press down a layer of croissant or brioche, then a layer of roasted pears, a sprinkling of cinnamon followed by a layer of chocolate.
10
Repeat until all ingredients are used up, ending with a croissant layer and a little chocolate on the very top.
11
Whisk eggs, cream and caster sugar then strain.
12
Pour this mixture over the pudding and press down on top of the croissants or brioches so they all absorb some of the custard.
13
Allow to sit for half an hour.
14
Sprinkle with brown sugar and bake for 45-60 minutes until the liquid has been absorbed.
15
Leave the pudding to cool for 20 minutes.
16
Serve with lightly whipped cream or a large dollop of mascarpone.

1766

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 firm bosc pears, cored and sliced lengthwise, 3 tablespoons liquid honey, 4 tablespoons dark brown sugar, 12 vanilla bean, and more.

Yes, Chocolate Bread Pudding With Honey-Roasted Pears falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!