Chocolate and Pear Bread Pudding

Soft pieces that are easy to eat with your fingers

Preparation 15 minutes

Cooking 70 minutes

Portions 16

Food storage About 4 days in the fridge. Can be frozen.

Recipe: Illustrated version

A recipe that’s easy to follow, with illustrations and simple steps Download the PDF

15 slices of sliced bread (600-625 g) torn into pieces This recipe is perfect for using up leftover bread! You can also use half white and half whole wheat bread.
500 ml (2 cups) milk (divided: 250 ml [1 cup] + 250 ml [1 cup])
125 ml (½ cup) plain yogurt
125 ml (½ cup) brown sugar
10 ml (2 tsp) vanilla
3 eggs
2 ripe pears, peeled and diced Can be substituted with peaches, apples or plums
80 ml (1/3 cup) chocolate chips Can be substituted with chopped raisins or dried cranberries
1 pinch salt
10 ml (2 tsp) sugar

Place oven rack in the middle position and preheat the oven to 160 °C (325 °F). Oil an 8-inch square baking dish or cover with parchment paper.
In a large bowl, add the bread and pour half of the milk (250 ml / 1 cup) over the top. Set aside.
In another large bowl, mix the other half of the milk (250 ml / 1 cup) with the yogurt, brown sugar, vanilla, eggs, pears, chocolate chips and salt.
Pour this mixture over the bread and stir thoroughly.
Pour the preparation into the baking dish, sprinkle the sugar on top and bake for 70 minutes, or until the centre is firm.
Allow to cool before removing the pudding from the baking dish. Cut into 16 cubes (4 x 4).