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Pumpkin Pear Bread Pudding Recipe

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Pumpkin Pear Bread Pudding Recipe

Prep: 20 min. + chilling Bake: 40 min.

Yield: 8 Servings

25 40 65

Ingredients

2 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup sliced canned pears, drained and chopped
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 loaf Rhodes™ Bread Dough, baked and cubed
Whipped cream
STREUSEL:
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

Directions

In a large bowl, beat eggs. Add the pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a 9-in. square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.
Just before baking, combine streusel ingredients. Sprinkle over bread pudding. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped cream. Yield: 8 servings.

Originally published as Pumpkin Pear Bread Pudding in Taste of Home Cooking School Collection Fall 2009, p71

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