Toffee-Pear Crisp Bread Pudding

Total Time

Prep: 20 min. + standing Bake: 40 min. + cooling


12 servings

Updated: Jul. 27, 2022
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
Toffee-Pear Crisp Bread Pudding Recipe photo by Taste of Home


  • 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 large 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


  1. Preheat oven to 350°. In a small saucepan, combine milk, butterscotch-caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat.
  2. 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.
  3. 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 in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Nutrition Facts

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

Recommended Video