On Tap Oil & Vinegar Recipe Detail

Pumpkin Pear Cranberry Bread Pudding

with Butter Olive Oil & Maple Balsamic

Ingredients:

Cake

• 8 slices cinnamon bread, cut in 1" cubes
• 4 large eggs, beaten
• 2 cups 2% milk
• 1 cup canned pumpkin puree
• 1/4 cup brown sugar, packed
• 1/4 cup Butter Olive Oil (+ extra for greasing pan)
• 4 Tbsp Maple Balsamic
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup dried cranberries
• 1 cup pears, thinly sliced
• 1/4 cup walnuts or pecans (optional)

Directions:

Preheat oven to 350°F. Grease baking pan with Butter Olive Oil.
In sauce pan over medium heat, cook balsamic with brown sugar. Once sugar is completely dissolved, remove from heat and set aside, let cool.

In mixing bowl, whisk together eggs, milk, oil, vanilla, cinnamon, nutmeg, pumpkin puree, and balsamic mixture.
Place bread cubes in layers in greased pan. Pour some sauce over bread. Add layer of pears and cranberries, then repeat adding cubes, then sauce, then pears/cranberries. On final layer, add walnuts/pecans if desired.

Cover with foil and bake 30-45 minutes, until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. (Top with vanilla ice cream.)