Pumpkin Pear Bread Pudding

Cooking spray

2 eggs

1 can (398 mL) solid packed pumpkin

1 cup (250 mL) sliced canned pears, drained and chopped

1 can (300 mL) sweetened condensed milk

½ cup (125 mL) sugar

¼ tsp (2 mL) ground cloves

1 ½ tsp (7 mL) ground nutmeg

1 ½ tsp (7 mL) ground cinnamon

6 cups (1.5 L) day-old bread, cubed

Crumble Topping

1 cup (250 mL) pecans, chopped

½ cup (125 mL) packed brown sugar

2 tbsp (25 ml) all-purpose flour

½ tsp (2 mL) cinnamon

2 tbsp (25 mL) butter

Ice cream to garnish (optional)


Preheat oven to 350° F (175°C). Generously spray a 9 x 9-inch (22 x 22 cm) baking dish with cooking spray. In a large bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices and mix well. Fold in bread and set aside 10-15 minutes, stirring twice to let egg mixture soak in. Meanwhile, in a small bowl, prepare crumble topping by mixing the pecans, brown sugar, flour, cinnamon and butter. Transfer egg and bread mixture into prepared baking dish. Sprinkle the crumble mixture over the bread pudding. Bake in oven 40 – 45 minutes.  If desired, top with ice cream.

Makes 8 servings


Nutrients per serving:

Calories: 523.9
Carbohydrates: 81.2g
Fat: 19.8g
Protein: 9.8g
Sodium: 293.5mg