Dulce De Leche Bread Pudding

READY IN: 30mins


  • Classic Creme Anglaise
  • 2
    cups half-and-half or 2 cups milk
  • 1
    vanilla bean, split lengthwise
  • 12
    cup sugar
  • 4
    large egg yolks, at room temperature
  • Bread Pudding
  • 12
    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
  • 34
    lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)


  • Crème Anglaise:
  • Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
  • 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.
  • 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.
  • Bread Pudding:
  • 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.
  • 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.