Dulce de Leche and Chocolate Chunk Bread Pudding
Makes 8 to 10 servings
8 1/2"-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
1/2 cup (about 3 ounces) bittersweet chocolate chips
2 tablespoons sugar
Powdered sugar
Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons
melted butter; toss. Transfer to rimmed baking sheet. Bake until bread
begins to color, stirring occasionally, about 12 minutes. Cool. Brush
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. Let soak 30 minutes, stirring
occasionally.
Mix chocolate chips into custard mixture. Pour into prepared dish. 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 topping alongside.