I'm not traditionally a "bread pudding person". I don't know why. I love bread and I love dessert, but I've just never gotten into the bread pudding thing. I'm into this one though. It's fun to make, it's festive, and damn...it's just really good!! (oh, there's not a healthy thing about it. we can all splurge once in a while... :) )
what you need for the bread pudding:
1 can (15 oz.) 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 t coarse salt
3/4 t pure vanilla extract
1/2 t ground cinnamon
1/2 t anise seed, roughly chopped
10 oz. day-old bread, such as brioche or sourdough, cut into 1 inch cubes
1/2 cup pecans, roughly chopped
what you need for the dulce de leche:
6 cups whole milk
1 1/2 cups sugar
1/4 t coarse salt
*remove from heat and whisk in:
3/4 t baking soda (mixture will foam)
what to do for bread pudding:
Butter a 2-quart baking dish.
In a large bowl, whisk together the custard: can pumpkin puree, 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, lightly beaten, 1/4 cup brown sugar, 1/2 teaspoon coarse salt, 3/4 teaspoon 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 at 350 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.
what to do for 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 simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, about an hour.
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