5 firm but ripe Beurre Bosc pears with stem on
3 tablespoons butter
1 tablespoon brown sugar
5 chocolate croissants
1 cup milk
1 cup cream
2 tablespoons brandy or rum
1/3 cup caster sugar
8 cup-capacity baking dish
Preheat the oven to 180˚C.
Halve the pears, scoop out the cores with a teaspoon then cut each half into 2 thick slices. Melt the butter and sugar in a large sauté pan and cook the pears in batches until just tender and golden on both sides but not falling apart, transferring to a plate as they are cooked.
Cut each croissant into 4 and arrange them in the baking dish. Nestle the pears in between so the stem end is pointing up.
Whisk the eggs, milk, cream, brandy and sugar in a jug then pour it evenly over the top of the croissants. Bake for 30-35 minutes until puffed and golden and the custard is set in the centre.
To serve: Rest the pudding for 15 minutes then dust with icing sugar and serve.