Prep Time: 30 Minutes
Cook Time: 1 Hour
1 3/4 cup whole milk
1/2 cup butterscotch ice cream topping
1/2 cup caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups day-old French bread, cubed
2 cups pears, peeled and diced (equals about 2 medium pears)
For the Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup English toffee bits
1/3 cup cold butter
Preheat oven to 350F. Spray 7×11 baking dish with cooking spray. Set aside.
In a small sauce pan, add 1 3/4 c whole milk, 1/2 c butterscotch topping, 1/2 c caramel topping, 1/4 c butter, 1 t cinnamon, and 1/2 t ground ginger. Stir over medium heat until butter is melted. Remove from heat.
In a large bowl, whisk 2 eggs. While continuously whisking, add 1/3 of the milk mixture. (You want to make sure the eggs don’t scramble or react with the hot mixture). Add the rest of the milk mixture.
Stir in the 4 c bread. Let sit for 10 minutes to soak up the milk mixture.
Stir in the 2 c pears. Spread into your prepared pan. Place in preheated oven for 20 minutes.
Work on the topping:
Using a pastry cutter or a fork, combine 1/2 c flour, 1/2 c brown sugar, 1/2 c toffee bits, and 1/3 c butter. Work on it until the butter is the size of peas and covered with the flour mixture.
Once the bread has been in the oven for 20 minutes, take out. Sprinkle on the brown sugar topping. Place back into oven and bake for another 20 minutes.
After bread is golden brown, take out of oven. let sit for 10 minutes. Serve warm and refrigerate the leftovers.