Dulce De Leche Bread Pudding

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 creme anglaise: 1. set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• 2 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.
• 3 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.
• 4 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.
• 5 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.