Dulce De Leche Bread Pudding Food

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

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

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.

DULCE DE LECHE BREAD PUDDING

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.

DULCE DE LECHE BREAD PUDDING

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.

DULCE DE LECHE PUDDING WITH COCONUT

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the dulce de leche.
• Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

PUMPKIN BREAD PUDDING WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.

DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE 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.

DULCE DE LECHE RICE PUDDING

Steps:

• HEAT milk and cinnamon sticks in large saucepan over medium-high heat until it reaches a boil; remove cinnamon sticks. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 15 to 20 minutes. Add dulce de leche; cook, stirring frequently, for 15 to 20 minutes or until rice is tender and sauce is thickened. Garnish with sliced fresh fruit, if desired.

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

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.