Name: Pumpkin Pear Bread Pudding
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
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 degrees F. 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Pear Bread Pudding

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