Tuesday, January 5, 2010

Dulce de Leche Bread Pudding

Dulce de Leche Bread Pudding
Sweetened with creamy, caramely dulce de leche then poured over Challah, a bread usually eaten on the Jewish Sabbath

Time: 45 min
1 can 13.4 oz dulce de leche

1 1/2 tbsp butter/margarine softened

12 oz rich egg bread(such as challah) cut from loaf into 1in slices
2 1/2 c whole milk
3 lg eggs
1 tbsp vanilla extract
2 oz bittersweet chocolate coarsly chopped


Grease shallow 3-quart ceramic baking dish.
In microwave-safe small bowl, reserve 2 tablespoons dulce de leche; cover and refrigerate.
Lightly butter both sides of all bread slices.
In 12-in. skillet, cook bread slices on medium-high 1 to 2 minutes per side or until golden brown and toasted. Cool on wire rack. In same skillet, combine milk and remaining dulce de leche. Heat on medium-high 6 to 8 minutes or until bubbles form around edge of pan, stirring occasionally.

Meanwhile, in large bowl, with wire whisk, combine eggs, vanilla, and salt. Continue whisking and add 1/2 cup hot milk mixture in slow, steady stream. Whisk in remaining milk mixture.
Cut toasted bread slices into 1-in. cubes; arrange in single layer in prepared baking dish. Sprinkle with even layer of chocolate. Pour egg mixture over bread and chocolate. Let stand at least 30 minutes or overnight.

Preheat oven to 350°F. Bake 25 to 30 minutes or until just set and dark golden brown on top. Cool bread pudding in pan on wire rack 20 minutes. Microwave reserved dulce de leche on High 20 seconds to warm. Drizzle over bread pudding to serve.


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