Ehhhh, I was on such a roll, and I fucked it up. I was all, BLAM, 4 layer cake, BLAM, 4 layer cake, BLAM, other stuff I made that I didn’t even post here because I didn’t take any pictures of it but was also good. And then, BLURGGGH, I fucked up a long and complicated (only because I made my own dulce de leche) recipe that should’ve resulted in the most delicious bread pudding ever. Instead it was overcooked and tough and chewy and not the words that should be associated with delicious bread pudding.
But YOU won’t fuck it up, will you, reader? That’s why I’m giving it to you. Because the potential is there. Even with all the up-fucking, it was incredibly good. So good that my roommates and I all stood around it wishing so hard that I hadn’t overcooked it. Because we knew! We knew it’d have been the best! Ever!
So, god damn it, why didn’t I just put it in a smaller pan? Why didn’t I cook it less than the recipe indicated? Why didn’t I check it earlier? These were the questions plaguing me the next morning as I did my workout on the elliptical machine at the Y. These questions, and: Why is the guy next to me the worst smelling human being on the face of the planet? Huh, science?
Dulce De Leche and Chocolate Chunk Bread Pudding
from bon appetit, suggested to me by my roommate
8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter, melted, divided
2 tablespoons heavy whipping cream
1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
1/2 cup (about 3 ounces) bittersweet chocolate chips
2 tablespoons sugar
Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
Mix chocolate chips into custard mixture. Pour into prepared dish. 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 topping alongside.