Pumpkin Pear Bread Pudding
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 tablespoon nutmeg
1/2 tablespoon ginger
1/2 tablespoon ground cloves
1 teaspoon cinnamon
Streusel
1 cup coarsely chopped pecans
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons 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°F 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.
Add comment