4 firm, medium -sized Corella pears, peeled, stems on
250 g brioche
50 g softened butter, plus extra for greasing
300 ml cream
1 cup milk
¼ cup caster sugar
1 tsp cinnamon
Double cream, to serve (optional)
1 cup sugar
2 cups water
1 orange, zested and juiced
1 vanilla bean, split, seeds scraped
- Put sugar, water, orange juice and vanilla bean seeds in a large saucepan. Heat on medium, stirring, until sugar dissolves. Add pears and bring to a simmer. Cook for 25-30 minutes, turning occasionally, until tender (time may vary, depending on the firmness of pears). Remove pears from pan and set aside. Reserve syrup.
- Cut brioche into 1cm-thick slices. Spread each slice with butter on one side, then cut into 1cm cubes. Put cream, milk, sugar, eggs, cinnamon and orange zest into a bowl and whisk until combined. Add brioche and stir until cream mixture is absorbed by the brioche.
- Preheat oven to 180°C. Grease a 2-litre ovenproof dish with butter. Pour in brioche mixture. Submerge pears in pudding, stems exposed. Bake for 35-40 minutes or until set and golden. Stand for 5 minutes, then brush top with reserved syrup. Serve with cream, if desired.