Ingredients
Unsalted butter, room temperature, for baking dish
3 ounces bittersweet chocolate, coarsely chopped
7 ounces brioche, cut into eight 1/2-inch slices, halved diagonally
1 1/2 pounds firm but ripe pears, such as Anjou 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
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 tablespoon sanding or other coarse sugar
Preparation
Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
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.
Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.
