Combine the chopped pears, 4 tbsp brown sugar, 40g butter and a pinch of salt in a large frying pan. Stir over a medium heat until the butter has melted, then reduce the heat to low and continue to cook for 18-20 minutes, stirring occasionally, until the pears are soft and caramelised.

To make the custard, combine the milk, 2 tbsp brown sugar, vanilla bean paste and 100ml water in a saucepan. Whisk rapidly as you add the cornflour, until the mixture is completely smooth. Place over a medium heat and bring to a simmer. Cook for 8-10 minutes, whisking continuously, until the custard is thick enough to coat the back of a wooden spoon.

Combine the flour, remaining butter, remaining sugar and a pinch of salt in a small bowl. Use your fingers to rub the mixture into rough breadcrumbs, then stir though the pecan nuts.

Layer a third of the pears in a large baking dish and add half of the bread on overtop. Top with a third more of the pears, the remaining bread and then the remaining pears. Pour over the custard and finish with the pecan crumble. Bake for 30-35 minutes, until golden brown. Allow to rest for 5 minutes before enjoying however you like (it’s amazing with ice cream!).