A mouth-watering dessert to make the whole family happy.



  • 15-18 slices of day-old bread (slice pan or brioche or croissant…)  
  • 50 g butter at room temperature (plus extra to grease the baking dish) 
  • 300 ml full cream 
  • 250 ml milk 
  • 55 g Sugar  
  • 4 eggs 
  • 1 tsp ground cinnamon 
  • 4 poached pears, base cut to stand up 
  • 50g sultanas – optional  


  1. Preheat oven to 180 ° C/350F/Gas Mark 4. 
  2. Spread the sliced bread with butter on one side and cut into triangles.  
  3. In a large bowl, whisk the eggs with the sugar, add the cinnamon, cream and milk, and whisk until combined.  
  4. Grease a baking dish of approx. 2 litre / 4 pints capacity.  Place the pears in the centre of the dishes or prepare 4 individual dishes each with a pear in it. Line the dish with the buttered slices of bread and scatter some sultanas too. Finish with the layer of bread.  
  5. Pour the pudding mix over the bread and pear mixture.  Leave for 10 minutes aside until the cream mixture has been absorbed.  
  6. Bake for 35-40 minutes or until coloured and no more runny custard.  
  7. Remove from the oven.  
  8. Serve warm with dollops of whipped cream.