Description
This quick gooey bread pudding made with caramel-like dulce de leche from latin america is so much more than the sum of its five parts. This recipe originates from grace parisi, the test kitchen wizard of food and wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The crème anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.
Ingredients
- Half-and-half
- Vanilla Bean
- Sugar
- Egg Yolks
- Dulce De Leche
- Unsalted Butter
- Egg Whites
- Challah
Instructions
- Crme anglaise:
- Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water
- In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes
- In another medium bowl, whisk the sugar and egg yolks just until combined
- Whisk in half of the hot half-and-half in a thin stream
- Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes
- Immediately strain the sauce into the bowl in the cold water bath to stop the cooking
- Scrape the vanilla seeds into the sauce
- Serve right away or refrigerate until chilled
- Bread pudding:
- Preheat the oven to 425 and butter a 2-quart shallow baking dish
- In a large bowl, stir the crme 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
- 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