Unsalted butter at room temperature for baking dish3 oz bittersweet chocolate, coarsely chopped
7 oz brioche, cut into eight 1/2 " slices, halved diagonally (or cut into 1" cubes)
1 1/2 lbs firm but ripe pears, such as Anjou or Bartlett (about 3), cored and very thinly sliced (or cut into 1" cubes)
3 large eggs plus 3 large egg yolks
1 1/2 C whole milk
1 1/4 C heavy cream
1/2 C packed light brown sugar
1 tsp ground cinnamon
1/4 tsp fine salt
1 Tbsp sanding or other coarse sugar
Pre-heat oven to 325°. Butter a shallow baking dish and sprinkle the bottom evenly with chocolate. Arrange brioche in the dish, alternating with 3 or 4 pear slices. If cut into cubes, mix the bread and pears together
In a large bowl gently whisk together eggs, egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour evenly over bread and pears and let sit for 5 minutes. Sprinkle with sanding sugar
Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly and serve warm or at room temperature.
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