Seckel pears sautéed in brown butter syrup and slices of brioche dipped in cinnamon sugar elevate this simple seckel pear bread pudding recipe.
Set a wide skillet over medium heat. Add 2 tablespoons butter, allow it to melt and than cook to a golden brown hue, about 5 minutes. Add pears and sauté until pears are tender and butter turns into a thick, deep golden sauce, 5 minutes more. Fold in 1/4 cup sugar brown sugar; cook until sugar is dissolved, 3 - 4 minutes. Remove from heat and set aside.
In a small bowl, whisk to combine eggs and milk. Fold cooked pears, and all accumulated juices and syrup, into the mixture, and carefully pour over bread. Set in fridge overnight (or a minimum of 2 hours).