Toffee-Pear Crisp Bread Pudding Recipe

5 3 3
Toffee-Pear Crisp Bread Pudding Recipe
Toffee-Pear Crisp Bread Pudding Recipe photo by Taste of Home
Publisher Photo

Toffee-Pear Crisp Bread Pudding Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Toffee-Pear Crisp Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p146

Nutritional Facts

1 serving: 331 calories, 14g fat (8g saturated fat), 67mg cholesterol, 260mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits.
  4. 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.
Originally published as Toffee-Pear Crisp Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p146

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forToffee-Pear Crisp Bread Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CakeLady11290 User ID: 7563212 110017
Reviewed Sep. 21, 2014

"All I can say is....."PHENOMENAL""

MY REVIEW
SimpleFoods User ID: 7160373 190797
Reviewed Sep. 21, 2014

"I plan to make this with apples for a new slant on apple crisp. I'm thinking just about any fruit would be great to use for this yummy-sounding recipe?"

MY REVIEW
sfirneisz User ID: 6659153 188449
Reviewed Sep. 21, 2014

"Fantastic ! Turned out perfect.

Simple , easy, perfect for Fall. I'll be making this all the time-what a great idea."

Loading Image

Similar Recipes