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    You are in: Home / Recipes / Dulce De Leche Bread Pudding Recipe
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    Dulce De Leche Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    NcMysteryShopper's Note:

    This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

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    Ingredients:

    Servings:

    Units: US | Metric

    Classic Creme Anglaise

    Bread Pudding

    • 1/2 cup dulce de leche, plus more for serving (there are many recipes on zaar if you can't find it in the grocery store)
    • 4 tablespoons unsalted butter, melted
    • 4 large egg whites, at room temperature
    • 3/4 lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)

    Directions:

    1. 1
      Crème Anglaise:
    2. 2
      Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
    3. 3
      In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
    4. 4
      In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
    5. 5
      Bread Pudding:.
    6. 6
      Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
    7. 7
      Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

    Ratings & Reviews:

    • on August 17, 2008

      55

      Amazing!! I used about 1/2 half-and-half and 1/2 milk, plus I accidentally only used 3 tbsp of butter - but it came out perfect anyway! Takes some effort, but the result is a decadent bread pudding that's not too dense and not too watery. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2007

      55

      Holymoley...this is divine!!! I truly think this is the best bread pudding recipe I've ever tried. THANKS for posting it as we will be having it often in the future. I used canned dulce de leche and it was just as good or better than some that are home made. I also used egg bread which gave it a rich flavor and texture. NCMS...you have made a HUGE fan with this recipe which I made for ZWT 3. THANK YOU!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dulce De Leche Bread Pudding

    Serving Size: 1 (147 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 334.2
     
    Calories from Fat 157
    47%
    Total Fat 17.5 g
    27%
    Saturated Fat 9.4 g
    47%
    Cholesterol 164.2 mg
    54%
    Sodium 266.2 mg
    11%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 13.5 g
    54%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    vanilla beans

    dulce de leche

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