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Chocolate and pear bread pudding
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent chocolate and pear bread pudding by Curtis Stone is a modern take on a classic dish.
Ingredients:
  • 80g unsalted butter
  • 3 pears, peeled, cored, cut into 11/2cm dice
  • 180.00 gm firmly packed brown sugar
  • 505.00 gm thickened cream
  • 386.25 gm full cream milk
  • 5 large Brand Free Range Eggs
  • 6.60 gm vanilla extract
  • 2.50 gm ground cinnamon
  • 1.20 gm salt
  • 550g of Rustic Baguette, cut diagonally into 2cm wide slices
  • 200g dark chocolate (60-70% cocoa), coarsely chopped
  • 2 extra pears, peeled, cored, each cut into 8 wedges
  • 32.00 gm brown sugar
  • 20g unsalted butter
  • 90.00 gm firmly packed brown sugar
  • 115g unsalted butter
  • 0.60 gm sea salt
  • 252.50 gm thickened cream
  • 40.00 ml scotch whisky
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 2.8-3 litre rectangular baking dish with 20g of butter.
  • In a large, heavy-based frying pan over high heat, melt the remaining butter. Add pears and cook for 2 minutes until they begin to soften. Sprinkle 1/4 cup of brown sugar over pears, stir to coat, and cook for 1 minute until sugar melts. Transfer pear mixture to a small baking tray to cool completely.
  • In a large bowl, combine 3/4 cup brown sugar, cream, milk, eggs, vanilla, cinnamon, and salt. Add bread and mix to coat. Let sit for 10 minutes for bread to soak up the mixture. Layer bread mixture in a dish. Top with chocolate and pear. Repeat layering. Bake for 45 minutes until golden brown. Let cool for 10 minutes before serving.
  • For the butterscotch sauce, in a medium heavy-based saucepan over medium heat, whisk together sugar, butter, and salt for 2-3 minutes until creamy and golden. Stir in cream and Scotch, then simmer over low-medium heat for 10 minutes, whisking often, until thickened and golden brown. Remove from heat and whisk in vanilla.
  • In a large heavy-based frying pan over medium heat, caramelize the sugar and butter until bubbly. Add pear wedges and cook for 2-3 minutes, shaking the pan to evenly color them.
  • Slice the warm bread pudding, plate it, and top each serving with 2 pear wedges. Finish by drizzling with warm butterscotch sauce before serving.

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