Bread Pudding Pear Pie

• 1 can (29 ounces) pear halves, drained
• 4 large eggs
• 1/3 cup sugar
• 1-1/2 cups whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 3 English muffins, crumbled
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1 cup heavy whipping cream, divided
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar
• Fresh pear slices, optional

1. Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon zest and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350u0b0 for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
2. For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.
3. In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.

pear halves, eggs, sugar, milk, vanilla, lemon zest, salt, muffins, brown sugar, butter, heavy whipping cream, vanilla, sugar, pear

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