Pumpkin Pear Bread Pudding Recipe

5 1 1
Pumpkin Pear Bread Pudding Recipe
Pumpkin Pear Bread Pudding Recipe photo by RHODES™
Publisher Photo

Pumpkin Pear Bread Pudding Recipe

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5 1 1
Publisher Photo
—Taste of Home Cooking School
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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

  • 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
  1. 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.
  2. 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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MY REVIEW
angela32 User ID: 3084463 118889
Reviewed Sep. 24, 2014

"This is good. I did make a couple changes though. I have fresh pears, so I used those and I used regular bread, not the store bought bread dough. Very good, not overly sweet."

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