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 www.tasteofhome.com, 2014)
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