Pumpkin Pear Bread Pudding: The Best Pumpkin Pear Bread Pudding Recipe from Cook'n

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	Pumpkin Pear Bread Pudding

Serves: 6

Print this Recipe

Serving: 1/6 recipe

   1 loaf Rhodes Bread Dough, baked and cubed
   1 (15-ounce) can pumpkins
   2 eggs
   1 cup canned pears sliced, drained and chopped
   1 (14-ounce) 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 for 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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