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Bread Pudding Pear Pie

 Bread Pudding Pear Pie
I've been serving this simple but elegant dessert for many years, after a friend shared the recipe, I especially enjoy baking yummy desserts. I guess it's in the genes--my grandfather came over from Norway and started a bakery in a small Minnesota town. -Kris Bailey Villand, Minnesota
8 ServingsPrep: 20 min. Bake: 30 min.


  • 1 can (29 ounces) pear halves, drained
  • 4 eggs
  • 1/3 cup sugar
  • 1-1/2 cups milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 3 English muffins, crumbled
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons confectioners' sugar
  • Fresh pear slices, optional


  • Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In
  • a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel
  • and salt; mix well. Stir in crumbled English muffins; pour over
  • pears. bake, uncovered, at 350° for 30-40 minutes or until a
  • knife inserted near the center comes out clean. Cool slightly on a
  • wire rack.
  • For butterscotch sauce, combine brown sugar and butter in a saucepan.
  • Cook over medium heat until butter is melted. gradually add 1/2 cup

2 of 2

Bread Pudding Pear Pie (continued)

Directions (continued)

  • cream. Bring to a slow boil over medium heat, stirring constantly.
  • Remove from heat. Stir in vanilla; set aside.
  • In a small bowl, beat the remaining cream until it begins to thicken.
  • Add confectioners' sugar; beat until stiff peaks form. Cut the pie
  • into wedges. Garnish with whipped cream and pear slices if desired.
  • serve with butterscotch sauce. Yield: 8 servings.