Pumpkin-Apple Bread Pudding with Cranberry Streusel

• 4 large eggs
• 1 1/2 cups low-fat milk
• 3/4 cup light brown sugar
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1 15-oz. can pumpkin puree or
• 1 1/2 cups homemade pumpkin puree
• 4 cups loosely packed 1-inch cubes challah, Italian, or French bread
• 2 cups chopped peeled apples
• 1 cup fresh or frozen cranberries
• 1/2 cup toasted walnuts or pecans
• 1/4 cup brown sugar or maple syrup
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon

1. Preheat oven to 350F.
2. Coat 8- or 10-cup baking dish with cooking spray.
3. To make Bread Pudding: Whisk eggs
4. in large bowl.
5. Whisk in milk, brown sugar, cinnamon, cloves, ginger, and salt, and then pumpkin.
6. Fold in bread cubes, and let soak 20 minutes.
7. To make Streusel: pulse all ingredients in food processor until mixture resembles rough paste.
8. Fold apples into Bread Pudding mixture, and pour into prepared baking dish.
9. Spread Streusel over top.
10. Bake 1 hour, or until pudding is set.
11. Serve warm.

eggs, lowfat milk, light brown sugar, ground cinnamon, ground cloves, ground ginger, salt, pumpkin puree, italian, peeled apples, cranberries, walnuts, brown sugar, ground allspice, ground cinnamon

Taken from www.vegetariantimes.com/recipe/pumpkin-apple-bread-pudding-with-cranberry-streusel/ (may not work)