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

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.

bread, pumpkin, eggs, condensed milk, sugar, nutmeg, ginger, ground cloves, cinnamon, streusel, pecans, cinnamon, flour, butter, brown sugar

Taken from www.epicurious.com/recipes/member/views/pumpkin-pear-bread-pudding-1268844 (may not work)