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)


Double Butterscotch Cookies

Double Butterscotch Cookies

Double Butterscotch Cookies


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


This is a very old recipe that’s been in the family for generations.  Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead.

         Beverly Duncan                                                                                                Lakeville, Ohio


Double Butterscotch Cookies Recipe

Double Butterscotch Cookies

½ cup butter, softened

½ cup shortening

4 cups packed brown sugar

4 eggs

1 Tbsp. vanilla

6 cups flour

3 tsp. baking soda

3 tsp. cream of tartar

1 tsp. salt

1 package English toffee bits (10 oz.) or almond brickle chips (7 ½ oz.)

1 cup finely chopped pecans


In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well.  Stir in toffee bits and pecans.

Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ½ inch slices.  Place 2 inch apart on greased baking sheets.  Bake at 375 F.  for 9-11 minutes or until lightly browned.  Cool for 1-2 minutes before removing from pans to wire racks to cool completely.           7 dozen


(Recipe for Double Butterscotch Cookies was on, 2013)


Gingerbread Trifle

Gingerbread Trifle

Gingerbread Trifle


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


This tasty dessert was a hit when I served it to our Bible study group.  It’s a wonderful blend of flavors and a great ending to holiday meals.  If you don’t have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

         Betty Klenberger                                                                              Florissant, Missouri


Gingerbread Trifle Recipe

Gingerbread Trifle

2 cups cold milk

1 package (3.4 oz.) Instant French vanilla pudding mix

7 cups cubed Gingerbread Cake

¾ cup English toffee bits or almond brickle chips

1 carton (8 oz.) frozen whipped topping, thawed

1 maraschino cherry

In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.

In a 2-quart serving bowl, layer half of the cake cubes and pudding.  Top with remaining toffee bits.  Top with remaining cake and pudding.  Spread whipped topping over the top; sprinkle with remaining toffee bits.  Garnish with cherry.             8-10 servings


(Recipe for Gingerbread Trifle was on, 2012)