Pumpkin Pear Cranberry Bread Pudding
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
¼ cup of Butter Infused Olive Oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup of thinly sliced pears
¼ cup of walnuts / pecans (optional)
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 Infused 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.