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. We love it! It’s absolutely fantastic!
—KURT WAIT REDWOOD CITY, CA
PREP: 20 MIN. + STANDING • BAKE: 40 MIN. + COOLING • MAKES: 12 SERVINGS
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)
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. Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until the butter is melted. Remove from heat.
2. Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the 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 the toffee bits; sprinkle over the bread pudding. Bake, uncovered, for 20-25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Let it stand for 10 minutes before serving. Serve warm. Refrigerate leftovers.