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PUMPKIN BREAD PUDDING WITH DULCE DE LECHE

Who doesn’t love the scents of pumpkin, vanilla, and cinnamon? You could go buy some candles at the store, but this recipe is a much better way to enjoy them. Thanks to Today.com, it’s the perfect recipe to get you started on your holiday cooking and your friends and family will be super happy you did!

PUMPKIN BREAD PUDDING INGREDIENTS:
1 can (15 ounces) pure pumpkin purée
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

DULCE DE LECHE INGREDIENTS
1 can (15 ounces) pure pumpkin purée
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
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda (mixture will foam)


DIRECTIONS:

Pumpkin bread pudding

Butter a 2-quart baking dish. In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 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 and 1/2 teaspoon anise seed, roughly chopped.Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche. To store, cover and refrigerate, up to 2 days.

Dulce de leche

In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

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