Pumpkin Pear Cranberry Bread Pudding

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Maple Dark Balsamic Vinegar

Sunshine Coast Olive Oil Co. Butter Infused Olive Oil



8 slices cinnamon bread(also known as raisin 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 Sunshine Coast Olive Oil Co. Butter Infused Olive Oil

4 tablespoons of Sunshine Coast Olive Oil Co. Maple Balsamic Vinegar

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 Maple 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 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