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For this Monday, we've taken an already decadent dessert, Dulce de Leche and made it even better. Kate Heddings with Food and Wine Magazine stopped by Tonia's Kitchen to talk about her recipe for Dulce de Leche Bread Pudding. Kate starts by making a custard sauce with Half and Half and Vanilla Bean. Simmer those two ingredients together and wisk with egg yolks and cook until it's thick. Then strain it and mix with a little Dulce de Leche and egg whites. Then get a very butter bread (Kate recommends challah bread) and soak it in the mix. Bake it for 12 minutes and brown it with a broiler. Then serve it up with more Dulce de Leche. What an awesome beginning of the week treat!
- Crème anglaise
- 1/2 cup dulce de leche, plus more for serving
- 4 tablespoons unsalted butter, melted
- 4 large egg whites, at room temperature
- 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)