Walnut, Raisin, Vanilla and Rosé Bread Pudding

Walnut, Raisin, Vanilla and Rosé Bread Pudding
This bread pudding is a warm and comforting dish on chilly spring nights or a delicious addition to a Sunday brunch. It’s fun to add cranberries or chocolate chips too, for extra decadence.


½ cup Rosé Balsamic Vinegar
½ cup raisins (or other dried fruits)
1 cup Vanilla Olive Oil
2 Tbsp butter, melted (plus more for baking dish)
1 loaf French bread, crusts removed and cubed
4 eggs
½ cup heavy cream
1 cup milk
¼ cup orange juice
2 tsp. pumpkin pie spice
¼ cup Cinnamon Vanilla Maple Syrup
¼ tsp. salt
1 cup toasted chopped walnuts


  1. Pre-heat oven to 350 degrees
  2. Warm the Rosé Balsamic Vinegar and pour over raisins in a bowl and marinade until they plump.
  3. Toss the cubed bread in the Vanilla Olive Oil until well coated and toast until golden about 12-15 minutes.
  4. Whisk together the eggs, milk and cream, orange juice, pumpkin pie spice, salt, and Cinnamon Vanilla Maple Syrup until well combined.
  5. Mix the raisins and their liquid with the toasted bread, the custard, and the walnuts until well combined.
  6. Place the whole mixture in a generously buttered 4-quart baking dish and bake 40-45 minutes.
  7. Serve warm with a little drizzle of extra cream whipped with a couple teaspoons of Rosé Balsamic Vinegar.

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