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Pumpkin Pear Bread Pudding




Source of Recipe


Good Things Utah
Pumpkin Pear Bread Pudding

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/11/15/05/49/8a0c433cb9ef68d33fe3f15285e48993.ktanmftwlrncuuogzaym.jpg

This is a perfect twist to an old holiday favorite.. bread pudding. Chef Heidi from Rhodes Bake 'N Serve is making Pumpkin Pear Bread Pudding in the Good Things kitchen.

1 loaf Rhodes Bread Dough

2 eggs, 15 oz. can pumpkin

1 cup canned pears, drained & chopped

14 oz. can sweetened condensed milk

½ cup sugar

½ Tbsp. nutmeg

½ Tbsp. ginger

½ Tbsp. ground cloves

1 tsp. cinnamon

Streusel:

1 cup coarsely chopped pecans

½ tsp. cinnamon

2 Tbsp. flour

2 Tbsp. butter

½ 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.