Looking for a delicious and exceptionally tasty Fall treat? This one was pretty amazing. I've had the recipe for years, but I only just tried it. It's from the Pendulum Court cafe at BYU. I was silly enough to make this when we weren't planning on having anyone over for dessert, so Jeff and I snacked on it for a week or so.
Ingredients:
1 loaf Rhodes™ Bread Dough, baked and cubed (I just used about 18 pieces of normal wheat bread)
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
Instructions:
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 for 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.
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