Thanksgiving 2010-Pumpkin Bread Pudding

This is awesome because you can make it ahead of time!  I have never made this before.  My son and I were watching Diners, Drive-Ins & Dives and this was on the show.I looked all over for recipes...I took portions of a few of them, but Martha had the best instructions...gotta love her...

Pumpkin Bread Pudding

adapted from www.marthastewart.com

• 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
• 1/4 teaspoon ground clove (more or less, to your taste) or use 1/2 tsp anise seed, roughly chopped if you like the licorice taste
• 1/2 cup pecans, roughly chopped 
• 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
• Dulce de leche
• 6 cups whole milk
• 1 1/2 cups sugar
• 1/4 teaspoon coarse salt
• Remove from heat and whisk in:
• 3/4 teaspoon baking soda (mixture will foam)

Preparation

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 1/4 teaspoon ground clove. recipe originally called for anise seed...but i don't like the licorice taste...

Arrange bread pieces...i used a sourdough bread that i picked up from my HEB bakery.... in buttered 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.

much love,