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.
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!
Meant to say used 1 egg instead of 2 :)
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!
Absolutely delicious! A new family favorite.
Not enough liquid.....Recipe is wrong
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.