This version of bread pudding offers layers of flavour with the pears, cranberries, nuts, pumpkin and spices. It features our vegan Butter Olive Oil and Maple Dark Balsamic Vinegar and a great way to use old bread.
Try combining with chocolate sauce, caramel ice cream topping, whipped cream, candied nuts, raisins, dried fruit, powdered sugar --- and ooh with this vanilla sauce. Mmmmm.... so good.
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
In a small saucepan, and on high heat melt 3 Tablespoons of butter and once the butter is melted turn it down to medium heat until it turns brown.
Add 1 Tablespoon of brown sugar and the teaspoon of vanilla extract.
Stir so everything is well mixed and remove from heat.
Let it sit for a minute or two before you whisk the brown sugar and butter mixture before pouring it on top of the baked bread pudding.
Ingredients
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 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
In a small saucepan, and on high heat melt 3 Tablespoons of butter and once the butter is melted turn it down to medium heat until it turns brown.
Add 1 Tablespoon of brown sugar and the teaspoon of vanilla extract.
Stir so everything is well mixed and remove from heat.
Let it sit for a minute or two before you whisk the brown sugar and butter mixture before pouring it on top of the baked bread pudding.
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