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Toffee-Pear Crisp Bread Pudding

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 Wait, Redwood City, California

12 ServingsPrep: 20 min. + standing Bake: 40 min. + cooling

Ingredients

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, beaten
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

Directions

In a small saucepan, combine the milk, caramel topping and butter.
Cook and stir over medium-low heat until butter is melted; add
cinnamon and ginger. Stir a small amount of mixture into eggs;
return all to the pan, stirring constantly.
Place bread cubes in a large bowl; gently stir in milk mixture. Let
stand for 10 minutes. Gently stir in pears; transfer to a greased
11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20
minutes.

2 of 2

Toffee-Pear Crisp Bread Pudding (continued)

Directions (continued)

In a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in toffee bits.
Sprinkle flour mixture over dish. Bake 20-25 minutes longer or until
a knife inserted near the center comes out clean and pears are
tender. Cool for 10 minutes before serving. Refrigerate leftovers.
Yield: 12 servings.

Nutrition Facts: 1 piece equals 331 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 260 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.