DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
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
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.
DULCE DE LECHE BREAD PUDDING
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
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
DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
Egg bread,bittersweet chocolate and an intense caramel sauce combine to make this the ultimate comfort dessert! Be sure to start this recipe ahead of time, as it takes about half an hour for the custard to soak into the bread. From the March 2008 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
- Transfer to rimmed baking sheet.
- Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
- Brush a 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 and let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard/bread mixture.
- Pour into prepared dish and 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 sauce alongside.
Nutrition Facts : Calories 430.6, Fat 32.5, SaturatedFat 18.4, Cholesterol 235.9, Sodium 241.6, Carbohydrate 26.4, Fiber 2.3, Sugar 4.2, Protein 9.7
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- Make pudding: Butter a 9-by-13-inch baking dish. Spread bread in dish; sprinkle with chocolate. In a bowl, whisk both sugars, cocoa and salt. In a separate bowl, whisk milk, half-and-half and eggs. Dissolve espresso in vanilla; whisk into egg mixture. Whisk egg mixture into bowl with cocoa mixture. Pour over bread cubes. Cover loosely; let stand for 1 hour. Preheat oven to 325°F.
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- Preheat oven to 200°C. Grease four 1⅓-cup (330ml) ovenproof dishes; place on a baking-paper-lined oven tray.
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- 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.
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