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 PDFCategories
Ingredients
- 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
Preparation
- 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).