I’m pretty sure there is a rule somewhere that requires a food blogger to make bread pudding at least once when autumn leaves begin to fall.
Mexican chocolate with its unique flavor is perfect in bread pudding with dulce de leche. So warm and comforting.
This is one of the best sweet bread puddings I have ever eaten. And trust me, southwest food fans, I have sacrificed so much for all of you for years and years of consuming hundreds of bread puddings so that I could bring you the very best taste and texture.
And so, my friends, here it is. Sweet. Flavorful. Creamy. And just in case it’s not decadent enough, drizzled with extra dulce de leche.
My, Oh My. What’s not to love?
DULCE DE LECHE CHOCOLATE CHUNK BREAD PUDDING
Prep Time 15 minutes
Bake Time 30 minutes
1 can (14 ounces) dulce de leche
2 1/2 cups milk
3 large eggs
1 tablespoon vanilla
1/4 teaspoon salt
4 ounces Mexican chocolate diced, or semi sweet chocolate chips
1/2 cup of slivered almonds
12 ounce loaf of egg bread or dense white bread, cut into 2 inch cubes
Preheat oven to 350 degrees.
Set aside 1/4 cup of the dulce de leche. Bring to a simmer in a large saucepan the milk and remaining dulce de leche. Turn off heat. In a very large mixing bowl, whisk together eggs, vanilla and salt. Slowly whick in hot milk mixture into eggs in large bowl.
Toss bread cubes in liquid in large bowl. Let sit 2 to 3 minutes, then toss again.
Spread half of soaked bread cubes into a buttered 8 by 10 baking dish. Sprinkle on half of chocolate and half of almonds. Repeat this process once.
Bake for 25 to 30 minutes, until just set in center.
Serve warm, drizzled with reserved dulce de leche.