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.
0 servings