Back to Pumpkin Bread Pudding with Dulce de Leche All Reviews for Pumpkin Bread Pudding with Dulce de Leche - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 8 Pumpkin Bread Pudding with Dulce de Leche
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 8 Pumpkin Bread Pudding with Dulce de Leche
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 8
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 8
8
Pumpkin Bread Pudding with Dulce de Leche
Pumpkin Bread Pudding with Dulce de Leche
Ingredients
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
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.
Reviews (6)
Add Rating & Review 353 Ratings 5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
Reviews (6)
Add Rating & Review 353 Ratings 5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
Add Rating & Review
353 Ratings 5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
353 Ratings 5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
353 Ratings 5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
5 star values: 70 4 star values: 125 3 star values: 112 2 star values: 37 1 star values: 9
Martha Stewart Member Rating: Unrated 10/22/2012 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! Martha Stewart Member Rating: Unrated 11/16/2011 Meant to say used 1 egg instead of 2 :) Martha Stewart Member Rating: Unrated 11/16/2011 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! Martha Stewart Member Rating: Unrated 01/05/2011 Absolutely delicious! A new family favorite. Martha Stewart Member Rating: Unrated 12/09/2010 Not enough liquid.....Recipe is wrong Martha Stewart Member Rating: Unrated 11/26/2010 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.Martha Stewart Member
Rating: Unrated 10/22/2012
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!
Rating: Unrated
Rating: Unrated 11/16/2011
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!
Rating: Unrated 01/05/2011
Absolutely delicious! A new family favorite.
Rating: Unrated 12/09/2010
Not enough liquid…..Recipe is wrong
Rating: Unrated 11/26/2010
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.
All Reviews for Pumpkin Bread Pudding with Dulce de Leche
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All Reviews for Pumpkin Bread Pudding with Dulce de Leche
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
