I know it’s summer and everyone is all about fruit desserts. But I love a good, old fashioned bread pudding because it’s fast, satisfying, and can be made ahead for entertaining with ease. You can also modify this dessert to suit your needs. Heck, you can even add chopped strawberries or peaches along with quality vanilla ice cream to finish it off. If that doesn’t say summer, I don’t know what does!
Old Fashioned Dulce de Leche Chocolate Bread Pudding
- 1 Queen Street Bakery White Bean and Grape Skin loaf, (toast the 12 slices and cut into 1” squares)
- 1 cup Dark Chocolate, chopped
- 3 cups Milk (for a richer pudding, use 35% heavy cream)
- 1/4 cup Butter
- 1/3 cup Granulated Sugar, plus additional for sprinkling
- 3 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 can (300mL) Dulce de Leche
- Preheat your oven to 350°F. Lightly spray a 9 x 13-inch baking pan with cooking spray.
- Place the bread cubes into the prepared pan and sprinkle with chopped chocolate. Stir to combine.
- In a small saucepan, heat the milk, butter and 1/3 cup sugar over medium heat and bring the milk to “almost” boiling. (Alternatively, you can microwave the milk mixture until very hot.
- In a small bowl, whisk the together eggs and stream a bit of the warm milk into the eggs as you beat them (this tempers the eggs and ensure you don’t get scrambled eggs). Then pour the remaining milk in as you beat. Stir in the vanilla and pour the milk/egg mixture over the croissants and let sit to absorb for 15 minutes. Sprinkle the croissant tops with sugar.
- Bake the bread pudding for 45 minutes or until golden brown.
- In a small sauce pan over medium, warm the dulce de leche until it becomes a pourable consistency (feel free to add a touch more milk if you want it more “pourable”).
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.