Recipe of the Month
PUMPKIN BREAD PUDDING INGREDIENTS:
1 can (15 ounces) pure pumpkin purée
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
DULCE DE LECHE INGREDIENTS
1 can (15 ounces) pure pumpkin purée
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
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda (mixture will foam)
DIRECTIONS:
Pumpkin bread pudding
Butter a 2-quart baking dish. In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 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 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 in a 350-degree oven 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.
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 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. To store, let cool and refrigerate in an airtight container, up to 2 weeks.