Maple Pumpkin Bread Pudding

Serves 12
  • 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 Kitchen.