Good news: pudding season is here.
Pear and chocolate are a match made in heaven, and when snuggled between layers of croissant soaked in egg and cream, it makes an irresistible dessert. This is quick and easy to make and if you whip this out for guests at your next dinner party, you’ll be sure to impress. It uses in-season pears, but if you happen to be reading this out of season, then sliced canned pears would work a treat too. And if you somehow have any left after the guests have gone, then it makes a decadent breakfast too!
PEAR & CHOCOLATE CROISSANT PUDDING
- 3 pears, cored, sliced
- ¼ cup water
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 300ml milk
- 200ml cream
- 6 croissants, each sliced into 3 widthwise
- 75 dark chocolate, roughly chopped
- 50g sliced almonds
- pouring cream to serve
Preheat the oven to 180°C and grease a medium-sized baking dish with butter.
Put the pears into a saucepan along with the water, bring to the boil then reduce the heat and simmer for 5 minutes or until cooked through. Stir them a few times as they cook to make sure they’re not falling apart. If they get too soft then take them off the heat. Once cooked through, set aside.
In a large shallow dish whisk together the eggs, vanilla and sugar. Then slowly add in the milk and cream, whisking as you go. Once combined, dip the croissant slices into the mixture, arranging them in the baking dish as you go.
Pour the remaining milk mixture over the croissants then slide the pear slices down in between the layers, followed by the chopped chocolate.
Lastly sprinkle with the almonds before putting in the oven and baking for 25-30 minutes or until set and golden brown. If the pudding is browning too fast, cover with a piece of foil. Serve with pouring cream.