Monday, March 6, 2017

Call It a Form of Dessert Fusion


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)
  1. Preheat the oven to 425; and butter a 2-quart shallow baking dish. In a large bowl, stir the creme 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.
  2. 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.