Pumpkin and Dulce de leche bread pudding
Preparation - 10 min.
Cooking -
Ingredients
Serves 6 to 8
- Unsalted butter at room temperature, to grease the mold
- 796 mL ( 1 can) pumpkin puree
- 250 mL (1 cup) whole milk
- 125 mL (1/2 cup) 35% cream
- 2 eggs , lightly beaten
- 60 mL (1/4 cup ) brown sugar
- 2.5 ml (1/2 tsp. )Favuzzi Fennel & Salt
- 5 ml (1 tsp. ) of Bourbon vanilla extract from Madagascar
- 2.5 ml (1/2 tsp. ) Cinnamon
- 2.5 ml (1/2 tsp. ) Favuzzi Fennel pollen
- 450 g (1 lb) of stale bread, cut into 2 cm cubes
- 125 mL ( 1/2 cup) pecans, coarsely chopped
- 250 mL (1 cup) Stonewall Kitchen dulce de leche
Preparation
- Preheat oven to 350 ° F ( 75 ° C) and grease the mold.
- In a large bowl, whisk together the pumpkin purée with milk, cream, eggs, brown sugar, cinnamon, vanilla and fennel pollen.
- Arrange the stale bread in a 33 x 23 cm baking dish (13 x 9 inches) and pour the pumpkin mixture .
- Place pecans on top.
- Bake for 45 minutes or until a toothpick inserted into the dough comes out clean.
- Cover generously with dulce de leche when serving .
