Pumpkin bread pudding with dulce de leche

Preparation

Baking Directions:

Pumpkin bread puddingButter 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 lecheIn 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.

Tips:

Nutritional information per serving: 416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiberNutritional information per 2 tablespoons: 127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber