- ½ cup whole milk
- ½ cup heavy whipping cream
- ½ cup sugar
- 6 large egg yolks
- 1 tablespoon dark rum
- 4 1-inch-thick slices Brioche, or use store-bought brioche
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 2 ripe but firm Anjou pears, peeled, each cut into 8 wedges, and cored
- 1/3 cup Caramel Sauce
- 1/3 cup Vanilla Sauce
- For the Custard:
- Whisk the first 5 ingredients in an 8 × 8 × 2-inch glass baking dish. Using a 3½-inch biscuit cutter, cut the brioche slices into rounds; discard the trimmings. Add the brioche rounds to the egg mixture and let soak until the mixture is absorbed and the brioche is soaked through, about 8 minutes per side.
- Melt the butter on a heavy griddle over medium-low heat. Add the soaked brioche to the griddle. Cook until golden brown and just cooked through, about 6 minutes per side.
- For the Caramelized Pears:
- Melt the butter in a heavy large saute pan over medium-high heat. Stir in the sugar. Add the pears and saute until crisp-tender and golden brown, about 8 minutes.
- To Assemble and Serve:
- Place 1 brioche round in the center of each of 4 large plates. Drizzle the caramel sauce and vanilla sauce around the brioche. Arrange the pear wedges alongside and serve immediately.