BATON ROUGE, LA (WAFB) -
Prep Time: 3½ hours
Yields: 8 to 10 servings
Dulce de leche is Spanish and literally translates to “milk candy.” It is found across the world as a popular milk-based dessert sauce. Its origins are often disputed, but it is likely that a French military cook created it in the 14th century. This recipe is yet another variation of traditional bread pudding, made with the famed caramel sauce.
2 cups dulce de leche ice cream topping or butterscotch caramel sauce, divided
¾ cup bittersweet chocolate chips, divided
6 croissants, cut into 1-inch cubes
4 tbsps melted unsalted butter
2 cups heavy whipping cream
1 cup milk
¼ cup sugar
4 large eggs
2 large egg yolks
2 tbsps dark rum
1 tsp vanilla extract
Preheat oven to 350°F.
Place croissant cubes in a large bowl, drizzle with melted butter, and toss to coat. Transfer croissant cubes to a rimmed baking sheet and bake approximately 12 minutes or until bread begins to toast and brown, stirring occasionally. Remove from oven and let cool.
Grease a 9” x 13” glass baking dish or 8 individual serving-sized ramekins with nonstick cooking spray and set aside.
In a medium saucepan over medium heat, stir together whipping cream, milk, 1 cup dulce de leche, ½ cup chocolate chips, and sugar. Heat until chocolate is melted and mixture is blended and bubbling. Remove from heat and set aside.
In a large bowl, whisk together eggs and yolks. Add rum, vanilla, and salt, stirring to mix. Gradually whisk in warm milk mixture and set aside.
Place cooled bread cubes into greased baking dish. Pour egg and milk mixture over bread cubes and gently press down on cubes so that all are coated. Cover and refrigerate at least 2 hours or overnight.
When ready to cook, preheat oven to 350°F. Sprinkle remaining ¼ cup chocolate chips evenly over bread pudding and bake approximately 35 minutes or until pudding is puffed and set in center. Serve warm with remaining dulce de leche as a sauce.