The Recipe

Pumpkin Bread Pudding with Dulce de Leche

Name: Pumpkin Bread Pudding with Dulce de Leche
Prep time: 15 min
Total time: 1 h
Yield: servings:8
Ingredients: Unsalted butter, room temperature, for dish; 1 can (15 ounces) pure pumpkin puree; 1 cup whole milk; 1/2 cup heavy cream; 2 large eggs, lightly beaten; 1/4 cup light-brown sugar; 1/2 teaspoon coarse salt; 3/4 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon anise seed, roughly chopped; 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes; 1/2 cup pecans, roughly chopped; 1 cup homemade , or store-bought, warmed Dulce de Leche

COOK TIME : a few secondsPREP TIME : 15 minutes

From Martha Stewart

Pumpkin Bread Pudding with Dulce de Leche

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Ingredients

DESCRIPTION

This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. Bake it up to 2 days ahead of time, refrigerate, and reheat before serving.

INGREDIENTS

Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade , or store-bought, warmed Dulce de Leche