Pear and Chocolate Croissant Pudding

, from Issue #37. September, 2015
Photography by Aaron McLean.
Pear and Chocolate Croissant Pudding

Autumn brings a bounty of pears and when combined with rich buttery croissants and dark chocolate you can make a delicious and easy rustic dessert that will delight family and friends.


Serves: 8


5 firm but ripe Beurre Bosc pears with stem on
3 tablespoons butter
1 tablespoon brown sugar
5 chocolate croissants
3 eggs
1 cup milk
1 cup cream
2 tablespoons brandy or rum
1/3 cup caster sugar

To serve
icing 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. 

Menu Serve Cheese and Rosemary Twists to start; followed by Braised Lamb with White WIne, Baby Onions and Mushrooms served with Baked Kumara with Roasted Garlic Butter