Dulce de leche, come on you know your drooling! Look for it in the ethnic section of you super market, I usually buy a couple of cans since my treks to Safeway are limited. This recipe comes from food and wine magaine, with a few changes from yours truly. If you are not watching your wasteline feel free to use whole milk. This is an amazing treat that will warm you right up on a cold winter night. It would also be great for breakfast.
2 TBSP flour
1 3/4 c 1% milk
1 vanilla bean, scraped
2 large eggs
1/4 c sugar
1 TBSP sugar
Wisk flour & 1/2 c milk in a medium pan until smooth. Whisk in remaining milk, vanilla and pods. Bring to a boil, stirring constantly, reduce to low and cook for about 1 minute until thickened
Whisk eggs and sugar together, add a little milk to temper the eggs. Add eggs to milk mixture.
Cook overflow heat, stirring constantly until thick, about 5 minutes.
1/2 c dulce de leche, plus more for serving
2 TBSP butter, melted
4 large egg whites,
1 load challah, cut into 1-inch cubes
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, 5 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
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.
Serves 10 – 12.