Toffee-Pear Crisp Bread Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
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 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 king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/3 cup cold butter |
1/3 cup english toffee bits |
Directions:
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.
|
|