Brioche Chocolate Pudding:
In a large bowl, place the cubed brioche. Set aside.

In a bowl, beat the eggs.
Mix the cocoa with the sugar in a small bowl, then add it to the eggs and whisk.
Add the milk and cream, and mix well.
Pour the mixture over the brioche cubes and mix to coat the bread.
Refrigerate for 1 hour.
Meanwhile, preheat the oven to 325°F (160°C).
Add the chopped chocolate to the soaked brioche, pour into silicone molds, and bake at 325°F (130°C) for about 25 minutes.
Let it cool completely before unmolding.

Caramelized Pear Puree with Maple Syrup:
Preheat the oven to 450°F (230°C).

In a large saucepan, heat the syrup until it caramelizes slightly, then add the pears and mix.
Put the saucepan in the oven and cook for 30 to 40 minutes, or until the pears are cooked and colored, stirring several times. (The cooking time varies depending on the ripeness and variety of the pears.)

When the pears are cooked, remove them from the oven and add a little water to prevent them from sticking. (1 tablespoon of water to stop the cooking); let it cool completely.

Using a blender, reduce the mixture to a smooth puree.

Assemble the pudding:
Serve the warm pudding with the cold puree.