1/2 cup all purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
4 eggs, beaten
1 cup whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1 pound firm, ripe pears, chopped; approximately 3-4 pears
4 cups Italian bread 1-inch cubes, crusts removed and toasted
1/2 cup caramel sauce, warmed
1 container VELVET Cinnamon Ice Cream
Generously butter a 9x13-inch glass baking dish. Preheat over to 350 degrees F. On a jelly roll pan sprayed with non-stick vegetable spray, toast the bread crumbs for 10-12 minutes or until lightly browned.
In large bowl, using electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, and vanilla until well combined. Fold in pears and bread. Pour into prepared baking dish, covered loosely with foil and let stand for 15 minutes.
Bake, covered for 30 minutes. Remove foil and bake about 15 additional minutes or until top is golden brown. Scoop into dessert dishes and serve with Velvet Cinnamon Ice Cream and warmed caramel sauce.
Recipe makes 8 servings.