Toffee-Pear Crisp Bread Pudding

• 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 350u0b0. 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.
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.

milk, butterscotchcaramel ice cream topping, butter, ground cinnamon, ground ginger, eggs, bread, allpurpose, brown sugar, cold butter, toffee bits

Taken from www.tasteofhome.com/recipes/toffee-pear-crisp-bread-pudding/ (may not work)