Pumpkin Bread Pudding

By Lorena_321

Ingredients

• Dulce de leche:
• 1 can (15 oz.) pure pumpkin puree
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 large eggs, slightly beaten
• 1/4 cup light brown sugar
• 1/2 t. coarse salt
• 3/4 t. pure vanilla extract
• 1/2 t. ground cinnamon
• 10 oz. day-old bread, sliced or cubed
• 1/2 cup pecans, roughly chopped
• 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)

Preparation

Step 1

Butter a 2-quart baking dish
In a large bowl, combine all ingredients except the bread and nuts.
Arrange bread pieces in dish and pour custard mixture over bread and top with pecans.
Bake in a 350 degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm drizzled with dulce de leche. To store, cover and refrigerate up to two days.
To make the dulce:
In a medium saucepan, combine ingredients, cook over medium heat and bring to a simmer.
Remove from heat and whisk in 3/4 t. 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.