½ teaspoon ground cinnamon ¼ teaspoon ground cloves.

Michel richard of citrus likes to use brioche in this homey pudding, but white bread also works well. 3 barlett (or red) pears, chopped Bake the bread pudding for about 30 minutes, until it's spongey but set and golden brown.

Arrange half the bread in the base of a 300ml microwave dish.

Whisk in the milk and heavy cream. Layer the square pan with bread. Slowly add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.

Scatter over the pear and top with the remaining bread triangles.

Sprinkle with the cinnamon and granola. Preheat the oven to 350f/180c. Spoon the bread and custard mixture into the baking dish.

In a large bowl combine bread cubes and melted butter;

Arrange bread cubes in a single layer on a baking sheet and bake until lightly toasted, about 5 minutes. In a bowl, whisk together eggs, then add the warm milk mixture in a slow stream, whisking constantly. Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.

Add ½ cup sugar and stir until combined.

You're aiming to heat it to just below simmering point. Top with pears that have been peeled,. Bake 75 to 90 minutes, or until a knife inserted in the center comes out clean.