Dulce De Leche Bread Pudding With Peanut Brittle Topping Recipes

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DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING



Dulce de Leche and Chocolate Chunk Bread Pudding image

Provided by Jill O'Connor

Categories     Bread     Milk/Cream     Rum     Chocolate     Egg     Dessert     Bake     Winter     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
1/2 cup (about 3 ounces) bittersweet chocolate chips
2 tablespoons sugar
Powdered sugar

Steps:

  • Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon 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 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 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Bake this delicious tres leches bread pudding - perfect dessert for your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 9

Number Of Ingredients 8

1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated milk
1 cup vanilla-flavored coconut milk (from 32-oz container)
1 teaspoon ground cinnamon
6 egg yolks
1 loaf (12 oz) soft French bread, cut into 1-inch cubes
1 1/2 cups Cool Whip frozen whipped topping, thawed
2 tablespoons unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix condensed milk, evaporated milk, coconut milk, cinnamon and egg yolks with wire whisk. Stir in bread cubes. Pour mixture into baking dish.
  • Bake uncovered 35 to 40 minutes or until golden brown and center is set. Serve warm or at room temperature with whipped topping. Sprinkle with cocoa.

Nutrition Facts : Fat 1, ServingSize 1 Serving

DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE TOPPING



Dulce de Leche Bread Pudding with Peanut Brittle Topping image

Want a show-stopping dessert that doesn't take much time to prepare? That would be this delicious Dulce de Leche Bread Pudding with Peanut Brittle Topping.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h25m

Yield 12 servings

Number Of Ingredients 9

6 cups day-old French bread cubes (1/2 inch)
1 apple, peeled, chopped
3 eggs
1-1/2 cups milk
1 can (13.4 oz.) dulce de leche (sweetened milk caramel)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup sugar
1/4 cup dry roasted peanuts
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven 350°F.
  • Toss bread with apples in large bowl. Blend eggs, milk, dulce de leche and cream cheese in blender until smooth. Pour over bread mixture; toss to evenly coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 min. or until knife inserted in center comes out clean. Cool 20 min.
  • Meanwhile, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in nuts. Pour onto foil-covered rimmed baking sheet. Carefully separate into small pieces with back of spoon. Cool completely.
  • Serve warm pudding topped with COOL WHIP and nuts.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Provided by Kelsey Nixon

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 21

Nonstick spray
2 1/4 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon kosher salt
9 large egg yolks
1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)
3/4 cup slivered almonds, toasted
Cinnamon Sugar Sauce, recipe follows
Freshly whipped cream, for serving
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt
1 teaspoon baking soda

Steps:

  • Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.;
  • In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools. Cook's Note: This syrup is a great addition to pancakes, waffles or any dessert.;

DULCE DE LECHE BREAD PUDDING



Dulce De Leche Bread Pudding image

This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

Provided by NcMysteryShopper

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Got stale bread? Don't toss it! Make tres leches bread pudding. Made with three different types of milk this recipe is perfect for day-old, dried up, stale bread. I used Oroweat® 12-grain bread which added a nuttier taste but white bread will also work. This is also egg-less!

Provided by Yoly

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can evaporated milk
6 ounces milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 cups day-old 12-grain bread (such as Oroweat®), cut into 1-inch cubes
¾ cup chopped walnuts
½ cup raisins
2 ounces Neufchatel cheese, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Mix sweetened condensed milk, evaporated milk, milk, vanilla extract, and cinnamon together in a large bowl. Add bread cubes and stir until well incorporated. Let sit for 5 minutes so bread will absorb some of the liquid. Add walnuts and raisins and stir to combine.
  • Pour mixture into the prepared baking dish. Dot with Neufchatel cheese, pressing down.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.2 g, Cholesterol 30 mg, Fat 15.9 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 5.8 g, Sodium 183.1 mg, Sugar 37.3 g

DULCE DE LECHE BREAD PUDDING



Dulce De Leche Bread Pudding image

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.

Provided by GoldsmithLissa

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9

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