Dulce De Leche Bread Pudding

Name: Dulce De Leche Bread Pudding
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 cup dulce de leche, plus more for serving; 4 tablespoons unsalted butter, melted; 4 large egg whites, at room temperature; 3/4 lb crustless challah, cut into 1-inch cubes (10 cups); 2 cups half-and-half or 2 cups whole milk; 1 vanilla bean, split lengthwise; 1/2 cup sugar; 4 large egg yolks, at room temperature

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Recipe by GoldsmithLissa

This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. To add even more flavor, throw in a handful of fresh or frozen raspberries or blueberries before baking. Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup dulce de leche, plus more for serving
4

tablespoons unsalted butter, melted
4

large egg whites, at room temperature
³⁄₄

lb crustless challah, cut into 1-inch cubes (10 cups)
Creme anglaise
2

cups half-and-half or 2 cups whole milk
1

vanilla bean, split lengthwise
¹⁄₂

cup sugar
4

large egg yolks, at room temperature

DIRECTIONS

Creme Anglaise: 1. 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.
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.

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