![\"bred-p.jpg\"](\"https:\/\/www.glensfalls.com\/gourmet\/wp-content\/uploads\/sites\/111\/2012\/11\/bred-p.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"Hey Everyone! Bread pudding<\/b> is a favorite of mine. It’s so tasty and carbs are my favorite food, so naturally, I’m a fan of anything with bread.<\/b> I made a pumpkin bread pudding with dulche de leche over Thanksgiving and it was to die for!
\nI had never made bread pudding <\/b>before and I always get nervous serving dishes that I have never made to people. It’s intimidating! I don’t want to serve something bad! I do want to say that the dish didn’t look very pretty<\/b>….but it tasted delightful! The only thing I would do differently is making the dulche de leche sauce. I had to stir that dang sauce for over an hour! It tasted good, but I’m sure the store bought kind tastes just as great.<\/p>\n
I altered the recipe just a little bit. I used cinnamon raisin bread<\/b> that I bought from Rock Hill Bakery.<\/b> So delicious! I let the bread sit out for 1 day.<\/b> I made the dish the night before Thanksgiving so the bread was able to absorb the mixture. I also wanted to note, that I thought the dessert tasted better the day after! You could even make it up to 2 days before serving!<\/p>\n
Ingredients<\/b><\/p>\n
Unsalted butter, room temperature, for dish<\/p>\n
1 can (15 ounces) pure pumpkin puree<\/p>\n
1 cup whole milk<\/p>\n
1\/2 cup heavy cream<\/p>\n
2 large eggs, lightly beaten<\/p>\n
1\/4 cup light-brown sugar ( I added a little more than this)<\/p>\n
1\/2 teaspoon coarse salt<\/p>\n
3\/4 teaspoon pure vanilla extract<\/p>\n
1\/2 teaspoon ground cinnamon<\/p>\n
1\/2 teaspoon anise seed, roughly chopped<\/p>\n
10 ounces day-old bread, such as brioche or sourdough, cut into 1\/2-inch slices or 1-inch cubes<\/p>\n
1\/2 cup pecans, roughly chopped<\/p>\n
1 cup homemade Dulce de Leche, or store-bought, warmed<\/p>\n
Directions<\/b><\/p>\n
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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Hey Everyone! Bread pudding is a favorite of mine. It’s so tasty and carbs are my favorite food, so naturally, I’m a fan of anything with bread. I made a pumpkin bread pudding with dulche de leche over Thanksgiving and…<\/p>\n","protected":false},"author":34,"featured_media":11860,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,2],"tags":[],"yoast_head":"\r\n