Pumpkin Pear Bread Pudding
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Time
prep 6:00
total 9:30
Ingredients
| 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 |
Streusel
| 1 cup | coarsely chopped pecans | | 1/2 tsp. | cinnamon | | 2 tbsp. | flour | | 2 tbsp. | butter | | 1/2 cup | brown sugar |
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Instructions
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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