Double Chocolate Bread Pudding with Dulce de Leche |
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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 1 |
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Chocolate bread pudding just got better with the addition of decadent dulce de leche. Ingredients:
2 14-oz. cans sweetened condensed milk |
1 1-lb. day-old loaf french bread, cut into 1-inch cubes |
8 ounces semisweet chocolate, finely chopped |
1 cup packed light brown sugar |
1/2 cup sugar |
1/2 cup unsweetened cocoa |
1/4 teaspoon salt |
2 cups whole milk |
1 1/2 cups half-and-half |
6 large eggs, beaten |
1 teaspoon instant espresso powder |
1 tablespoon vanilla extract |
Directions:
1. Make dulce de leche: Pour condensed milk into a bowl; set over a pot of simmering water. Cook, stirring occasionally, until sauce is very thick and golden brown, about 2 1/2 hours. Add more water to pot during cooking time, if necessary. Remove bowl; set aside to cool.
2. 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.
3. Remove cover. Bake pudding until puffed and set in center, 50 minutes to 1 hour. Insert a small knife into center; it should come out clean. Let stand for 10 minutes. Drizzle with dulce de leche and serve with ice cream, if desired.
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