Prep 10 mins
Cook 45 mins
I managed to tweak the original of this recipe, which was found in the Fall 2009 Taste of Home Cooking School Brand Name Cookbook. Preparation time does not include the 2 hours or more for the prepared pudding (minus the streusel) to chill in the refrigerator.
FOR THE BREAD PUDDING
- 2 eggs
- 1 (15 ounce) can solid-pack pumpkin
- 1 1⁄2 cups pears, from a can, drained, chopped
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground nutmeg
- 1 lb whole grain bread (cubed or torn apart)
FOR THE STREUSEL
- 3⁄4 cup pecans, toasted, chopped
- 1⁄2 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- FOR THE BREAD PUDDING: Grease a 9-inch square or similar size baking dish.
- In a mixing bowl, beat eggs, then add pumpkin, pears, milk, granulated sugar & spices, mixing well.
- Fold in the bread cubes or torn pieces, then pour the mixture into the prepared baking dish. Cover & refrigerate several hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- FOR THE STREUSEL: in a small bowl, combine the streusel ingredients, then mix well with a pastry cutter.
- Sprinkle the streusel over the bread pudding, then bake for 40-45 minutes or until a knife inserted near the center comes out clean.
- Best served warm, with or without a dab of whipped cream.