Maple Pumpkin Bread Pudding
- 1 loaf cinnamon raisin bread, sliced
- 1 tbsp. unsalted butter
- 2 apples, cored, peeled and diced (Braeburn or Winesap)
- 1/4 tsp. cinnamon
- - dash salt
- 3/4 cup toasted chopped pecans
- 3 eggs
- 2 egg yolks
- 12.75 oz. jar Stonewall Kitchen Maple Pumpkin Butter
- - zest of one orange
- 3/4 cup heavy cream
- 3/4 cup half-and-half
Line a baking sheet with parchment paper; lay bread on pan. Toast bread in a preheated 350° oven until lightly browned (10–15 min.). Remove from oven; cut each slice into 6 pcs. Reduce oven to 325°. Butter a 9x13" glass baking dish; arrange bread over bottom, slightly overlapping. In a medium sauté pan, melt butter over medium heat. Add apples, cinnamon and salt; sauté until soft and golden-brown (about 10 min.). Spread apples over bread; sprinkle with pecans. In a nonreactive bowl, whisk together eggs, yolks and Stonewall Kitchen Maple Pumpkin Butter; add zest, cream and half-and-half. Mix thoroughly; pour custard over bread and apples. Let stand 30 min. Place baking dish in large roasting pan; fill with enough water to come halfway up sides of baking dish. Bake in 325° oven until a knife inserted in the center comes out clean (35–45 min.). Serve warm with softened vanilla ice cream or softly whipped cream.
Recipe courtesy of Stonewall Kitchens.