Best 2 Pumpkin Bread Pudding With Dulce De Leche Recipes

**Pumpkin Bread Pudding with Dulce de Leche: A Sweet and Savory Delight**

Indulge in the harmonious blend of flavors and textures in this delectable Pumpkin Bread Pudding with Dulce de Leche. This autumnal dessert combines the comforting flavors of pumpkin and warm spices with the rich, decadent sweetness of dulce de leche, resulting in a truly unforgettable treat. As you delve into this culinary masterpiece, you'll encounter a moist and tender bread pudding base, infused with the essence of pumpkin and enhanced by a medley of aromatic spices. The creamy, caramel-like dulce de leche adds a luscious layer of sweetness, perfectly complementing the pumpkin's natural flavors.

Whether you're seeking a cozy dessert to warm your soul on a chilly evening or a showstopping dish to impress your dinner guests, this Pumpkin Bread Pudding with Dulce de Leche is sure to delight and satisfy. With its delightful fusion of flavors and textures, it's an irresistible treat that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to tantalize your taste buds and create lasting memories.

Here are our top 2 tried and tested recipes!

PUMPKIN BREAD PUDDING WITH DULCE DE LECHE

Pumpkin Bread Pudding with Dulce de Leche image

This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. Bake it up to 2 days ahead of time, refrigerate, and reheat before serving.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes

Time 1h

Number Of Ingredients 13

Ingredients

Unsalted butter, room temperature, for dish
1 can (15 ounces) 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 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
1 cup homemade Dulce de Leche, or store-bought, warmed

Steps:

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.

Nutrition Facts : Calories 416 g, Fat 18 g, Fiber 4 g, Protein 10 g

DULCE DE LECHE BREAD PUDDING

Dulce De Leche Bread Pudding image

This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

Provided by NcMysteryShopper

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups half-and-half or 2 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature
1/2 cup dulce de leche, plus more for serving (there are many recipes on zaar if you can't find it in the grocery store)
4 tablespoons unsalted butter, melted
4 large egg whites, at room temperature
3/4 lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)

Steps:

Crème Anglaise:
Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
Bread Pudding:.
Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
If you don't have any dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a saucepan for several hours. You can also use caramel sauce or chocolate sauce as a substitute.
If you want a more decadent bread pudding, you can add a cup of chocolate chips or nuts to the batter.
Serve the bread pudding warm with a dollop of whipped cream or ice cream.

Conclusion:

Pumpkin bread pudding is a delicious and easy-to-make dessert that is perfect for fall. It is a great way to use up leftover pumpkin puree, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this recipe a try.