Pumpkin Pear Cranberry Bread Pudding

Preheat oven to 350 degrees F. In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the vinegar and brown sugar mixture. Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature – optional – top with some vanilla ice cream

Desserts

Ingredients

8 slices cinnamon bread, cut into 1-inch cubes

4 large eggs, beaten

2 C 2% milk

1 C canned pumpkin puree

1/4 C packed brown sugar

1/4 C of The Olive Bin’s Butter Olive Oil

4 T of The Olive Bin’s Maple Balsamic Vinegar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 C dried cranberries

1 C of thinly sliced pears

1/4 C of walnuts / pecans (optional)

Directions

Preheat oven to 350 degrees F.
In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the vinegar and brown sugar mixture.
Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature – optional – top with some vanilla ice cream

Associated Products

Butter Olive Oil

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Maple Dark Balsamic

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