Wednesday, October 20, 2010

Dulche de leche and chocolate chunk bread pudding


8 1/2 inch thick slice egg bread, crust trimmed, cut into 1/4 to 1 inch cubes.
4 tbs (1/2 stick) unsalted butter. melted, divided
1 1/2 cups heavy whipping cream
1 cup purchase dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving.
4 large eggs
2 large egg yolks
2 tbs dark rum (aku skip)
1 tsp vanilla extract
pinch of salt
1/2 cup bittersweet chocolate chips (aku pake cooking chocolate dipotong2)
2 tbsp sugar
Powdered sugar

Preheat oven 350F. Place bread in large bowl, drizzle with 3 tbsp melted butter, toss. Trasnfer to rimmed baking sheet. bake until bread begins to color, stirring occasionally, about 12 minutes.
Cool. Brush 11X7X2 inch glass baking dish with 1tbsp melter 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 (aku mah gak pake), vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stirl in bread cubes. Let soak 30 minutes, stirring occasionally.

Mix chocolate chips into custard mixture, pour into prepared dish. springkle with 2 tbsp sugar. bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing dulce de leche topping alongside.

Recipe's source : Bon Apetite Magazine

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