Pumpkin spices, heavy cream and pumpkin purees are mixed together in a frothy custard to make Fall Bread Pudding with Dulce de Leche!
I am not above being trendy - right now pumpkin is all the rage. For me it’s not about Pumpkin Spice lattes, it’s about the food. So in holding with Fall tradition, I made another pumpkin dish - Fall Bread Pudding with Dulce de Leche. If you haven’t had the pleasure of DDL, make sure you save some back for a little snack later. It’s creamy and delicious, and perfect to drizzle on top of bread pudding. You can easily make your own, or buy a can and go for it. Added bonus - this dish does not require the mixer, so it’s quick and easy to throw together. Fall bread pudding - because why not?
- 1 can pumpkin (I used Trader Joes Organic Pumpkin)
- ½ cup heavy cream
- 1 cup whole milk
- 2 large eggs, beaten lightly
- 1 tsp pumpkin pie spice
- ¼ cup brown sugar
- ½ tsp kosher salt
- ½ tsp vanilla
- 3½ cups day old bread, cut into ½ inch pieces
- ¾ cup roughly chopped pecans
- 1 cup of homemade or store bought Dulce de Leche
- Preheat oven to 350
- Lightly grease a 2 quart baking dish
- In a large bowl combine pumpkin, heavy cream, milk, eggs, pumpkin pie spice, brown sugar, salt and vanilla, whisking well.
- Evenly lay bread into baking dish and top with custard.
- Top bread/custard with pecans and bake for 40-45 minutes or until custard is set.
- Cool for 15 minutes and drizzle on Dulce de Leche.
- Can be served warm or at room temp.
- Leftovers can be tightly wrapped and kept in fridge for three days.
- Warm and serve!
This bread pudding looks amazing! I love the idea of pumpkin with dulce de leche. Nothing trendy about that!
Julie is Hostess At Heart recently posted…Cheese Spread
Thanks Julie! I love how it turned out.