Sweet brioche, coffee and hazelnut gratin with caramelized pears
An original, comforting dessert made with layers of brioche soaked in a light coffee-vanilla custard, baked until golden on top and tender inside. It is served with butter-caramelized pears and a crunchy finish of toasted hazelnuts.
Ingredients
- 300 g day-old brioche bread (cut into 1-inch cubes)
- 2 units firm pear (peeled and cut into wedges)
- 300 ml whole milk
- 200 ml heavy cream
- 3 units eggs
- 90 g brown sugar (divided)
- 80 ml strong espresso (lukewarm)
- 5 ml vanilla extract
- 2 g ground cinnamon
- 40 g unsalted butter (divided)
- 60 g toasted hazelnuts (roughly chopped)
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease a medium baking dish with 10 g (about 2 tsp) of the butter.
- 2
In a large bowl, whisk together the whole milk, heavy cream, eggs, 60 g (1/3 cup) of the brown sugar, espresso, vanilla extract, ground cinnamon, and salt until smooth.
- 3
Add the brioche cubes to the bowl and gently toss so they absorb the custard well. Let rest for 8 minutes, stirring once halfway through.
- 4
Transfer the brioche mixture to the greased dish and spread it evenly. Bake for 25 minutes at 180 °C / 350 °F, until the center is set and the top is golden.
- 5
While the gratin bakes, melt the remaining 30 g (about 2 tbsp) butter in a skillet over medium heat. Add the pears and cook for 2 minutes.
- 6
Sprinkle the remaining 30 g (about 2 tbsp) brown sugar over the pears and cook for 5 to 6 minutes more, stirring carefully, until the pears are tender and caramelized.
- 7
Add the chopped toasted hazelnuts to the skillet and stir for 30 seconds so they coat in the caramel and warm through lightly.
- 8
Remove the gratin from the oven and let it rest for 5 minutes. Serve each portion warm with the caramelized pears and hazelnuts spooned over the top.
Chef tips
For the best texture, use slightly stale brioche; it will absorb the custard better without falling apart. If you want a crisper top, place the gratin under the broiler for 2 extra minutes, watching closely so it does not burn.
Substitutions
You can replace the hazelnuts with walnuts if you do not need to keep the original flavor profile. The espresso can be swapped for very strong brewed coffee, reducing the milk slightly to keep the texture balanced. Pears can be replaced with firm apples.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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