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Home > RECIPES > Desserts > Apple and Pumpkin Bread Pudding
Apple and Pumpkin Bread Pudding

12 oz. Stale Bread, diced
1/4 c. Sugar
1/4 c. Brown Sugar
1/2 c. Apple Cider
1 c. Pumpkin Puree
1/2 c. Milk
1/2 T. Vanilla Extract
3 Eggs, whipped
1 t. Cinnamon, ground
1/2 t. Nutmeg, ground
1/4 t. Allspice or Cloves, ground


Combine all ingredients and let sit overnight. Heat oven to 350 degrees. Place in 4 buttered cups and bake for 45-50 minutes or until firm. Serve warm with whipped cream and pomegranate reduction (see below).

Pomegranate Reduction:

Directions: Pour 1 c. Pomegranate Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce heat to simmer. Simmer until it is reduced by half (for a thinner reduction; reduce more for thicker reduction), stirring occasionally. Do not rush the process by increasing the heat, which will cause the balsamic to harden. Cool, then store in airtight container in refrigerator. Allow to come to room temperature prior to use.