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Pumpkin Bread Pudding with Dulce de Leche

Ingredients:

  • 2 cans (15 ounces each) of pure pumpkin puree
  • 2 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs, lightly beaten
  • ½ cup of brown sugar
  • 1 tsp coarse salt
  • 1 ½ tsp of vanilla extract
  • 1 tsp ground cinnamon
  • 20 ounces of raisin brioche sliced in ¾ of an inch slices
  • 1 cup of pecans
  • 2 cups of Dulce de Leche, (homemade or store-bought) warmed

Pumpkin Bread Pudding with Dulce de Leche

Directions:

  1. Preheat oven to 350 F (175 C)
  2. Butter a 2-quart baking dish and set it aside.Pumpkin Bread Pudding with Dulce de Leche
  3. In a large bowl, first whisk your eggs then add in the  pumpkin puree, brown sugar, salt, vanilla, and cinnamonPumpkin Bread Pudding with Dulce de LechePumpkin Bread Pudding with Dulce de LechePumpkin Bread Pudding with Dulce de LechePumpkin Bread Pudding with Dulce de Leche
  4. In a measuring cup, combine the milk and cream and gradually add it to your pumpkin mixture
    Pumpkin Bread Pudding with Dulce de LechePumpkin Bread Pudding with Dulce de Leche
  5. Arrange bread in dish then pour custard over bread.Pumpkin Bread Pudding with Dulce de LechePumpkin Bread Pudding with Dulce de Leche
  6. Bake until custard is set, 45 minutes. Let cool slightly.Pumpkin Bread Pudding with Dulce de Leche
  7. Serve warm or at room temperature, drizzled with dulce de leche and sprinkle the pecans.
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