Preheat the oven to 180°C.
Remove bread crusts, butter one side, cut into triangles, and layer in a buttered dish.
Warm the milk, cream, vanilla, cinnamon, and cocoa powder in a large saucepan.
Whisk eggs and sugar until pale and doubled in size.
Gradually whisk the warm liquid into the eggs and heat in a pan until thickened.
Pour custard over the bread, soak for 30 minutes, then bake for 20-30 minutes.
Melt sugar and butter for the pears in a frying pan.
Stir in the cream, cook for 4 minutes, then add pears and cook for 10 minutes.
Whisk the cream, icing sugar, and vanilla to stiff peaks.
Boil cocoa and water until thick, then stir in the cream.
Serve pudding with sauce, pears, and a dollop of Chantilly cream.