Pumpkin Bread Pudding With Dulce De Leche Recipes

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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

Buy All Ingredients

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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