1 can solid-pack pumpkin
1 cup sliced pears, drained and chopped
1 can (14-ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 loaf Rhodes Bread Dough, baked and cubed
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
In a mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a greased 9-inch square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.
Just before baking, combine streusel ingredients; mix well. Sprinkle over bread pudding. Bake at 350 degrees for 40-45 minutes or until knife inserted near the center comes out clean. Serve warm with whipped cream.
Yields 8 servings