- 8
Ingredients
- 8 - 1/2 " thick slices egg bread, crusts trimmed, cut into 3/4-1" cubes
- 4 Tbsp (1/2 stick) butter, melted, divided
- 1 1/2 cups heavy whipping cream
- 1 cup purchased dulce de leche ice cream topping or buterscotch-caramel sauce, plus more for serving
- 4 eggs
- 2 egg yolks
- 2 tea. vanilla
- 2 Tbsp. dark rum
- pinch of salt
- 1/2 cup (about 3 oz) bittersweet chocolate chips
- 2 Tbsp. sugar
- powdered sugar
Preparation
Step 1
Preheat oven to 350 degrees.
Place bread in a large bowl. Dirzzle with 3 Tbsp. melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool.
Brush 7x11 baking dish with 1 Tbsp. melted butter.
Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat Whisk eggs and yolks in a large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 Tbsp. sugar. Bake pudding until puffed and set in the center, about 35 minutes. Let cool 15 minutes.
Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.