Dulce De Leche Bread Pudding

Name: Dulce De Leche Bread Pudding
Ingredients: Classic Creme Anglaise; 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; Bread Pudding; 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)

10 ingredients

7 steps

Ingredients

Classic Creme Anglaise
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
Bread Pudding
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)

Directions

1

Creme Anglaise:
2

Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
3

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.
4

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.
5

Bread Pudding:
6

Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the creme 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.
7

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.