Ingredients for Dulce De Leche Bread Pudding
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How to Make Dulce De Leche Bread Pudding
- **Crème Anglaise:**
- Set a large fine-mesh strainer over a medium bowl. Place the bowl in a shallow pan filled with ice water; set aside.
- In a medium saucepan, combine 2 cups half-and-half and 1 vanilla bean, split and scraped (reserve seeds). Cook over moderately low heat until small bubbles appear around the rim (about 5 minutes).
- In a separate medium bowl, whisk together 1/2 cup granulated sugar and 4 large egg yolks until pale and slightly thickened.
- Gradually whisk in half of the hot half-and-half mixture into the egg yolk mixture.
- Pour the combined mixture back into the saucepan with the remaining half-and-half. Cook over moderate heat, stirring constantly with a wooden spoon, until the sauce thickens slightly (4-5 minutes). Do not boil.
- Immediately strain the sauce through the strainer into the ice bath to stop the cooking process.
- Stir in the reserved vanilla bean seeds.
- Refrigerate until chilled (or serve immediately).
- **Bread Pudding:**
- Preheat oven to 425°F (220°C). Butter a 2-quart shallow baking dish.
- In a large bowl, whisk together the chilled crème anglaise, 1/2 cup dulce de leche, and 2 tablespoons unsalted butter until melted and smooth.
- Gently whisk in 2 large egg whites.
- Add 4 cups cubed challah bread, stirring gently to coat. Let it sit for 2-3 minutes to allow the bread to absorb the custard.
- Transfer the bread mixture to the prepared baking dish.
- Bake for 12 minutes, or until the pudding is set and bubbling around the edges.
- Turn on the broiler.
- Broil for 1-2 minutes, watching carefully and rotating the dish, until the top is golden brown.
- Let cool slightly before cutting into squares.
- Drizzle with extra dulce de leche and serve warm.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
54g
Fat
47g
Carbs
11g
