Cinnamon Pear Pumpkin Bread Pudding

If I showed up to a Holiday family dinner without this, I may be barred at the door!

Don’t worry about adding SOOC Balsamics (the sweet ones) to dairy; the low acidity and high level of NATURALLY occurring unrefined sugar means no curdling!

Serve warm and spoon warm caramel sauce over top. Be prepared to redo for every family holiday!

Ingredients

Bread pudding:
2 Tbsp Fused Orange Olive Oil
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) brown sugar
2 large eggs
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon
2 Tbsp Cinnamon Pear Dark Balsamic Vinegar
10 cups 1/2-inch cubes egg bread (I use stale ‘a day or two’ unsliced white bread, sliced about 3/4″ thick)
1/2 cups golden raisins or dried cranberries

Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream
Powdered sugar (optional)

Directions

For bread pudding:

Preheat oven to 350°F.

Whisk Orange Olive Oil, half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and Cinnamon Pear Balsamic in a large bowl to blend.

Fold in bread cubes.

Stir in golden raisins (or dried cranberries).

Transfer the mixture to an 11×7-inch glass baking dish. Let stand for 15 minutes.

Bake pumpkin bread pudding until tester inserted into the centre comes out clean, about 40 minutes.

Meanwhile, prepare the

Caramel sauce:

Whisk the brown sugar and butter in a heavy-bottomed medium saucepan over medium heat until the butter melts.

Whisk in cream and stir until sugar dissolves and sauce is smooth about 3 minutes.

Chef’s Tips:

You can use our orange OR butter olive oil instead of butter for a healthier and just as irresistible caramel sauce! Use about 6 Tbsp instead of the 8 Tbsp (1/2 cup) of butter.

Sift powdered sugar over bread pudding (not required, but a nice touch!). Serve warm with a spoonful of caramel sauce drizzled over.