Bread Pudding - Dulce de Leche and Chocolate Chunk

By á-47

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

Details

Servings 8

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.