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Categories:
egg bread unsalted butter heavy whipping cream caramel sauce serving eggs egg yolks dark rum vanilla salt bittersweet chocolate chips sugar powdered sugar
Viewed: 54 - Published at: 4 years agoIngredients
- 8 slices egg bread (about 4x5 inch slices,crusts trimmed, cut into 1 inch cubes)
- 4 tablespoons unsalted butter, melted, divided
- 1 1/2 cups heavy whipping cream
- 1 cup dulce de leche, topping plus more or 1 cup butterscotch caramel sauce, plus more
- dulce de leche, topping for serving or 1 cup butterscotch caramel sauce, for serving
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup bittersweet chocolate chips (about 3 oz.)
- 2 tablespoons sugar
- powdered sugar
Method
- Preheat oven to 350 degrees.
- Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
- Transfer to rimmed baking sheet.
- Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
- Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted 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,vanilla and salt; gradually whisk in warm dulce de leche mixture.
- Stir in bread cubes and let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard/bread mixture.
- Pour into prepared dish and sprinkle with 2 tablespoons sugar.
- Bake pudding until puffed and set in center, about 35 minutes.
- Let cool 15 minutes.
- Dust with powdered sugar.
- Serve warm, passing more dulce de leche sauce alongside.
