Toffee-Pear Crisp Bread Pudding


Toffee-Pear Crisp Bread Pudding

Toffee-Pear Crisp Bread Pudding

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My son loves pear crisp, but one night I was making bread pudding.  He asked if I could make both.  I compromised by combining two desserts into this one dish.  It’s absolutely FANTASTIC!

             Kurt Walt                                                                            Redwood City, California


Toffee-Pear Crisp Bread Pudding Recipe

Toffee-Pear Crisp Bread Pudding

1 ¾ cups 2% milk

1 cup butterscotch-caramel ice cream topping

¼ cup butter, CUBED

1 tsp. ground cinnamon

½ tsp. ground ginger

2 eggs

4 cups cubed day-old French bread

2 cups sliced peeled fresh pears (about 2 medium)

Topping:     ½ cup flour

½ cup packed brown sugar

1/3 cup cold butter

1/3 cup English toffee bits


Preheat oven to 350 F.  In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger.  Cook and stir over medium-low heat until butter is melted.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture.  Add bread; stir to coat.  Let stand 10 minutes.  Gently stir in pears; transfer to a greased 11 x 7 inch baking dish.  Bake, uncovered, 20 minutes.

Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in toffee bits; sprinkle over bread pudding.  Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Serve warm.  Refrigerate leftovers.          12 servings


(Recipe for Toffee-Pear Crisp Bread Pudding was on, 2014)