Pear and Chocolate Brioche Bread Pudding

 from Everyday Food

 OH MY HEAVENLY!! I haven't had a dessert THIS GOOD since my days in France. So good, in fact, it deserved two photos.

unsalted butter, room temperature, for baking pan
3 oz. bittersweet chocolate (I used about 5 oz. real dark chocolate from France :)
7 oz. brioche or challah, cut into eight 1/2 inch slices, halved diagonally (note to self- just place the bread in there-- you'll know how much to put.
1 1/2 pounds firm but ripe pears, such as Anjour or Bartlett (about 3), cored and very thinly sliced
3 large eggs, plus 3 large egg yolks
1 1/2 cups whole milk
1 1/4 cups heavy cream
1/2 cup packed light-brown sugar (I cut this in half and it was plenty sweet)
1 tsp ground cinnamon
1/4 tsp salt
1 TBSP sanding or turbinado sugar

1. Preheat oven to 325. Butter a shallow 2 quart baking dish and sprinkly bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.

2. In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.

3. Bake until brioche is puffed and custard is just set, 50-60 minutes. Serve warm!! Oh my yumminess.