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Pumpkin Pear Bread Pudding

Pumpkin Pear Bread Pudding
—Taste of Home Cooking School
8 ServingsPrep: 20 min. + chilling Bake: 40 min.

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
© Taste of Home 2013

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Pumpkin Pear Bread Pudding (continued)

Directions (continued)

  • inserted near the center comes out clean. Serve warm with whipped
  • cream. Yield: 8 servings.
© Taste of Home 2013