advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Pumpkin Bread Pudding with Dulce de Leche

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.

  • Prep:
  • Total Time:
  • Servings: 8
Pumpkin Bread Pudding with Dulce de Leche

Source: Everyday Food, November 2010

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 Dulce de Leche, or store-bought, warmed

Directions

  1. Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.

Cook's Note

To store, cover and refrigerate, up to 2 days.

Reviews (6)

  • jqrollins 22 Oct, 2012

    This was delicious! Instead of anise seed, I used chinese five spice, which is basically anise seed, cinnamon and ginger. Then I added extra ginger because I prefer ginger in all pumpkin desserts.

    Also, I used a can of dulce de leche (don't tell Martha!) diluted to sauce consistency with milk. Also served whipped cream on the side.

    Texture was slightly dense/heavy, but not at all unpleasant. Family and guests swooned!

  • foodlover07 16 Nov, 2011

    Meant to say used 1 egg instead of 2 :)

  • foodlover07 16 Nov, 2011

    This was delicious. Not too sweet and a nice fall dessert that is a nice break from the usual pumpkin and pecan pies.

    I made the following adjustments based on the notes from other reviewers:

    1) Replaced anise with teaspoon of nutmeg
    2) Used 2 eggs instead of 3
    3) Added an additional cup of milk
    4) Added an addition 1/2 cup cream

    It came out most and bubbling - and not too dense. Yum!

  • cardon57 5 Jan, 2011

    Absolutely delicious! A new family favorite.

  • sgendil 9 Dec, 2010

    Not enough liquid.....Recipe is wrong

  • karen728 26 Nov, 2010

    Great recipe--very yummy. I made it without the anise, as I don't like that flavor. It would probably be delicious for a Thanksgiving brunch, too. The dulce de leche was great, too, but it took much longer than the 45 min to an hour that the recipe said to reduce. It took more like 2/12-3 hours to reduce.

Related Topics