if one were to google ‘pumpkin bread pudding’, you’d immediately see right before you two epicurious.com recipes. the first, a ‘bon appetit recipe from 2000‘ and the second a ‘gourmet recipe from 2007‘. then if you looked down the list just a bit more you’d see that ‘deb at smitten‘ did it too, using gourmet’s version and adapting it wisely. much less fat and the addition of bourbon. right on sistah!
so like that made it easy…
i varied not one bit from her adaptation except for the idea of the caramel sauce from bon appetit’s recipe. so a few days ago when the 5 year old love-of-my-life was visiting and he was wanting something desserty - and i had nothing even resembling kid stuff around (just a few bars of french dark chocolate and that wasn’t going to cut it) i eye-spyed something in my pantry that i thought might just do the trick. i reached for the jar of argentinian dolce de leche that had been hanging around for a month or so. it totally worked for the kid. and the rest of us.
and now at this very moment, how amazingly fortuitous! this was the perfect pairing…
upon plating, i sprinkled the pudding with a touch of my guerande salt and then on went a small dollop of the dolce de leche.
in a word - winner.
14 responses so far ↓
1 Mary Coleman // Nov 2, 2007 at 11:49 am
I am a caramel nut. I like it better than chocolate. This dessert looks absolutely divine. I admire your ability not to eat the entire jar while serving the dessert. This looks like my contribution to Thanksgiving dessert this year.!
2 deb // Nov 2, 2007 at 11:55 am
Dulce de leche. Guerande salt. I love the way you think.
3 Amy // Nov 2, 2007 at 12:14 pm
Oh, yummmm. You could put dulce de leche on a brick and I’d eat it. Of course, this looks much better than a brick. And the guerande salt…good lord. You don’t mess around.
4 Lesley // Nov 2, 2007 at 12:49 pm
Now that’s a bread pudding I could get excited about.
5 Lucy.R.E. // Nov 2, 2007 at 2:04 pm
I’ve been wanting to make pumpkin bread pudding for weeks now. But making an entire bread pudding for just me seems like a pretty dangerous situation to myself in. *sigh* I’ll just have to live through your pictures (again).
6 ElZorro // Nov 2, 2007 at 3:40 pm
You can make your own ‘”Dulce de Leche” (aka Arequipe) by putting a whole, unopened can of good quality sweet condensed milk in a pan full of simmering water for about 4 hours. Keep adding water so it does not boil down to nothing, which will result in an explosion (or so I was told) . Take the pan out of the stove, let it cool down (it will take hours), make sure the can is cool, geta can opener… and there it is, staring at you in all its golden-glory
I know it sounds crazy, but that’s how it is made.
7 Ponyboat // Nov 2, 2007 at 4:20 pm
Claudia, marry me. ElZorro, marry me! But it will have to be tomorrow. Tonight I have to boil up every can of sweet milk I have in the house!
8 Lauren // Nov 2, 2007 at 5:55 pm
Um, yeah. I feel cheated. I’m drooling on my keyboard, that looks incredible.
9 womans health // Nov 2, 2007 at 8:58 pm
I love bread pudding and pumpkin. This looks like a fantastic recipe, thanks for sharing…Di
10 Klinde // Nov 3, 2007 at 11:36 am
That is incredibly delicious looking. I love this time of year when new flavors become available. Yum!
11 sparkplug // Nov 3, 2007 at 5:22 pm
I just made this recipe last weekend (with the caramel sauce) for a dinner party and now everyone thinks I’m amazing!
12 Annie // Nov 4, 2007 at 7:48 pm
I made this today. I made a hybrid version because I get pop-ups on “smitten” but can see the recipe on Gourmet’s site, but I scaled back the fat considerably (half and half for cream, skim milk for whole milk and Promise for butter) so its closer to the way you made it. I made no sauce, and it was still delicious low-fatted and un-sauced. thanks for motivating me to make something easy and glorious.
13 Mari // Dec 3, 2007 at 11:46 am
This is definitely NOT on my diet…lol!
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