Butter olive oil · Cinnamon Pear balsamic · Soups and Breads ·Mar 26, 2024

Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: Fustini's Blood Orange olive oil, for greasing ramekins; 6 tablespoons dark brown sugar; 1 cup raisins; 1/3 cup + 2 teaspoons Fustini's Cinnamon Pear balsamic, divided; 1/3 cup water; 1 15 oz can pumpkin puree; 4 large eggs; 1 cup granulated sugar; 1 1/2 cup milk; 1 teaspoon ground cinnamon; 1/4 tsp ground allspice; 1 cup white chocolate chips; pinch of salt; 1 12 oz day-old loaf brioche or challah bread cut into 3/4 inch cubes; confectioners sugar for dusting

Submitted by Denise Walburg

Ingredients

Fustini's Blood Orange olive oil, for greasing ramekins
6 tablespoons dark brown sugar
1 cup raisins
1/3 cup + 2 teaspoons Fustini's Cinnamon Pear balsamic, divided
1/3 cup water
1 15 oz can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cup milk
1 teaspoon ground cinnamon
1/4 tsp ground allspice
1 cup white chocolate chips
pinch of salt
1 12 oz day-old loaf brioche or challah bread cut into 3/4 inch cubes
confectioners sugar for dusting

Directions

Preheat oven to 350. Generously grease 6 10 oz ramekins or custard cups, and sprinkle each with 1 tbsp brown sugar, and set aside on a baking sheet.
In a small bowl add 1/3 cup of water &, 1/3 cup of balsamic. Add raisins and let soak until plump.
In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, remaining balsamic, spices, chips, and salt. Toss in the bread cubes, and stir gently to evenly coat, let stand a few minutes. Fold in raisins. Divide among prepared dishes, pressing down slightly to make level.
Bake, until custard, is set in the center and top and is golden, about 40 minutes. If the bread browns too quickly, cover loosely with aluminum foil. Remove from oven and let cool slightly. To serve, unmold onto plates, dust with confectioners sugar.

Pumpkin Bread Pudding