Dulce De Leche Bread Pudding With Peanut Brittle Topping Recipes

Steps:

• Creme Anglaise: 1. 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.
• 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, 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.

Steps:

• Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
• In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
• Bake uncovered 25 to 30 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

Steps:

• Preheat oven to 350 degrees.
• Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
• Transfer to rimmed baking sheet.
• Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
• Brush a 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 and let soak 30 minutes, stirring occasionally.
• Mix chocolate chips into custard/bread mixture.
• Pour into prepared dish and 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 sauce alongside.

Steps:

• Crème 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 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, 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.