Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.
This dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. The best part of this dessert is that you can bake it up to 2 days ahead of time, refrigerate, and reheat before serving. To store, cover and refrigerate, up to 2 days. Watch and learn how to make this ooey gooey pumpkin bread pudding with dulce de leche.
Pumpkin Bread Pudding with Dulce de Leche Yield: 8 servings
Unsalted butter, room temperature, for dish
1 can (15 ounces) pumpkin puree
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
1 cup homemade Dulce de Leche, or store-bought, warmed
Want to learn how to make the PERFECT pecan pie for Thanksgiving dinner? Watch how to make this ooey-gooey nutty filling; rich, bourbon and vanilla notes; tender, flaky crust; and a scoop of vanilla ice cream on top… Yeah, your family and friends will bow down to you for this pie!