Best Dulce De Leche And Chocolate Chunk Bread Pudding Recipes

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

Ingredients

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

CHOCOLATE CHUNK BREAD PUDDING

Chocolate Chunk Bread Pudding image

A custardy bread pudding has a touch of spice and vanilla with gooey pockets of chocolate.

Provided by Food Network

Time 3h15m

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, cut into small pieces, plus more for buttering the baking dish
4 large egg yolks plus 3 large whole eggs
2/3 cup sugar
4 cups milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Pinch fine salt
One 1-pound loaf sliced white bread, cut into 1-inch pieces and left out overnight to dry out
1 cup chocolate chunks
[For Serving:] Whipped cream and chocolate shavings (optional)

Steps:

Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Whisk the yolks, whole eggs and sugar together in a large bowl. Bring the milk, vanilla, cinnamon, nutmeg and salt to a boil in a medium saucepan. Whisking constantly, slowly pour the milk mixture into the egg mixture.
Toss the bread and chocolate together in a large bowl and then transfer to the prepared baking dish. Pour the egg-milk mixture over the bread. Stir the bread a few times so the custard settles evenly in the pan and set aside for 10 minutes. Scatter the butter pieces over the bread, cover tightly with foil and put the dish inside a larger baking dish or roasting pan. Pour enough hot tap water into the larger dish to reach halfway up the side of the bread pudding dish. Bake until just set, but still wiggly, about 50 minutes.
Uncover and cool completely. Serve with a dollop of whipped cream and a sprinkling of chocolate shavings if using.
Copyright 2016 Television Food Network, G.P. All rights reserved.

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

Ingredients

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

DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING

Dulce De Leche and Chocolate Chunk Bread Pudding image

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

Ingredients

8 slices egg bread (about 4x5 inch slices,crusts trimmed, cut into 1 inch cubes)
4 tablespoons unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup dulce de leche, topping plus more or 1 cup butterscotch caramel sauce, plus more
dulce de leche, topping for serving or 1 cup butterscotch caramel sauce, for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
1 pinch salt
1/2 cup bittersweet chocolate chips (about 3 oz.)
2 tablespoons sugar
powdered sugar

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.