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Toffee-Pear Crisp Bread Pudding

 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


  • 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
  • 4 cups cubed day-old French bread
  • 2 cups sliced peeled fresh pears (about 2 medium)
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup cold butter
  • 1/3 cup English toffee bits


  • Preheat oven to 350°. 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
  • 11x7-in. baking dish. Bake, uncovered, 20 minutes.
  • Meanwhile, for topping, in a small bowl, combine flour and brown

2 of 2

Toffee-Pear Crisp Bread Pudding (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional 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.