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

You’ll need: 2-quart baking dish

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

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

Triple-Chocolate Pumpkin Pie
Bruleed Pumpkin Pie
Mile-High Pumpkin-Pecan Pie
Deep-Dish Pumpkin-Meringue Pie