Pumpkin Pear Bread Pudding


prep 6:00       total 9:30


6 servings



1 loaf Rhodes Bread Dough, baked and cubed
15 oz. can pumpkin
2 eggs
1 cup canned pears, drained and chopped
14 oz. can sweetened condensed milk
1/2 cup sugar
1/2 tbsp. nutmeg
1/2 tbsp. ginger
1/2 tbsp. ground cloves
1 tsp. cinnamon


1 cup coarsely chopped pecans
1/2 tsp. cinnamon
2 tbsp. flour
2 tbsp. butter
1/2 cup brown sugar


In a large mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices and mix well. Gently stir in bread cubes until completely coated. Pour into a 9-inch sprayed square baking dish or spring form pan. Cover and refrigerate 1-2 hours (may be refrigerated overnight). Just before baking, combine streusel ingredients and mix well. Sprinkle mixture over bread pudding. Bake at 350 degrees F. 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.

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