Pumpkin Pear Cranberry Bread Pudding
This Pumpkin Bread Pudding is full of warm, delicious flavors perfect for the fall season!
Ingredients:
8 slices Cinnamon Bread, cut into 1-inch cubes
4 large Eggs, Beaten
2 cups 2% Milk
1 cup Canned Pumpkin Puree
1/4 cup Packed Brown Sugar
1/4 cup of Phat Olive Butter Infused Olive Oil
4 tbsp of Phat Olive Maple Balsamic Vinegar
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 cup Dried Cranberries
1 cup Thinly Sliced Pears
1/4 cup Walnuts or Pecans (optional)
Directions:
Preheat oven to 350 degrees F.
In a sauce pan over medium heat, cook 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 Infused Olive Oil, vanilla, cinnamon, nutmeg, pumpkin puree and the Vinegar-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 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. Try topping with some vanilla ice cream!
