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Pumpkin Bread Pudding with Dulce de Leche

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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.

Source: Everyday Food, November 2010
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  • 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!
    Reply
  • foodlover07
    16 NOV, 2011
    Meant to say used 1 egg instead of 2 :)
    Reply
  • 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!
    Reply
  • cardon57
    5 JAN, 2011
    Absolutely delicious! A new family favorite.
    Reply
  • sgendil
    9 DEC, 2010
    Not enough liquid.....Recipe is wrong
    Reply
  • 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.
    Reply

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