• 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
  • 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
Preheat oven to 350°. 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.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 11×7-in. baking dish. Bake, uncovered, 20 minutes.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 near the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers. Yield: 12 servings.