CD That's Me

Just about a month ago I had to take a business trip to Atlanta (seems like a lifetime ago now, but so does Christmas for that matter). Being a bit stressed to travel before my vacation and the holidays, I decided to maximize my time and do some holiday planning on the plane ride down south. I brought along a few magazines for inspiration and guidance and found one of my new all time favorite recipes. I love to cook but have never been the baker. This year, I set out to conquer a dessert.

I found a great recipe for a delish caramel and chocolate bread pudding in the March ’08 issue of Bon Appetit. The recipe was from Jill O’Connor’s latest cookbook “Sticky, Chewy, Messy, Gooey.” I added and can testify to the YUM!

This recipe serves 8 – 10. I almost doubled it and recommend using an even larger baking dish. It gets better the next day – you just need to reheat a touch and make some extra sauce too. Mom, here is the recipe for you and your friends.

Dulche de leche and chocolate chunk bread pudding:

8 1/2 inch thick egg bread ( I used egg rolls and just peeled off the shell. I bet Challah bread would be amazing here too)

4 tablespoons unsalted butter, melted, divided. (leave it out on your counter – it does the trick)

1 1/2 cups heavy whipping cream

1 cup dulce de leche topping or caramel sauce (I got the Whole Foods caramel topping – it is made for ice cream)

4 large eggs

2 large egg yolks

2 tablespoons dark rum (spiced works too)

1 teaspoon vanilla extract

pinch of salt

3 oz (about 1/2 cup) bittersweet chocolate chips

2 tablespoons sugar

powdered sugar

Preheat over to 350. Place your bread in a large bowl. Drizzle with 3 tablespoons melted butter and toss. Pour onto a rimmed baking sheet and bake until bread is golden or about 12 mins (you can do this ahead of time). Then cool. Brush an 11x7x2 inch glass baking dish with butter.

Stir whipping cream and 1 cup dulce de leche sauce in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in karge bowl. Add rum, vanilla and salt. Gradually whisk in warm dulce de leche mixture and then stir in the bread cubes. Let this soak for 30 mins and stir it occasonally (smell it too occasionally too – it is amazing).

Mix chocolate chips into custard mixture. Pour into your prepared (the buttered one) baking dish. Sprinkle with 2 tablespoons sugar and bake for about 35 mins (you want it puffy and set in the center). Let it cool 15 minutes and then dust with powdered sugar. Serve it warm and pass with more warm dulce de leche.

Eat just a small bit to satisfy your craving and then sit back and relish in the compliments from your soon to be a wee bit fatter, but oh so happy friends.