If you’re familiar with dulce de leche, you’ve probably had it in many different ways, from cake filling, candy, or even as a coffee creamer. I’m sure you’ve had bread pudding, but you’re missing out if you haven’t tried a recipe topped with dulce de leche sauce. That’s why I want to show you this delicious bread pudding recipe that explores dulce de leche as a tasty sauce to drizzle on top.
This decadent dessert is super indulgent and so easy to make.
What is Bread Pudding?
Bread pudding is a bread-based dessert made with stale bread and milk or cream, generally containing eggs, a form of fat like butter, and a variety of ingredients. In the Dominican Republic, bread pudding, or pudin de pan, is a family favorite enjoyed with coffee or ice cream. The classic, most popular, recipe is made with raisins, cinnamon, and nutmeg.
Why You’ll Love This Recipe
One of the best things about this recipe is the ability to make something deemed hopeless into something everyone can enjoy. Just like you can make banana bread from ripe bananas, you can make bread pudding out of stale bread. This delicacy is super enjoyable at any time and equally delicious, whether warm or cold.
Ingredients
Challah Bread – should be day-old bread or generally stale. You can use any type of bread, but I particularly enjoy Challah bread to make bread pudding.
Heavy Cream, whole milk, and eggs – This is used to make the custard to soak the bread in.
Granulated and brown sugar – I use a combination of white and brown sugar to make this bread pudding.
Vanilla Extract – Adds flavor!
Butter – Unsalted butter is best for this recipe. Be sure to melt the butter before making this recipe. Place the butter in the microwave for 15 seconds at a time, until it’s completely melted.
For the Dulce de Leche Sauce
Dulce de leche – I use store-bought dulce de leche. To make your own, add a can of condensed milk to a pot of boiling water and let it simmer for about 4 hours.
Milk – The milk will help soften the dulce de leche and turn it into a sauce that can be easily drizzled over the bread pudding.
Step-by-Steps Instructions
Prepare the bread. Place the bread pieces in a large bowl. In a separate bowl, whisk the heavy cream, milk, both sugars, eggs, and vanilla until well combined. Pour the mixture over the bread and let it sit for about 10 minutes, or until the bread soaks up all the mixture.
Bake the bread pudding. Preheat oven to 350 degrees. Coat the bottom of an 8-inch square baking pan with the melted butter making sure to cover the sides of the pan as well. Spoon the bread mixture into the pan and spread it into a single layer. Place it in the oven and bake for about about 35 – 40 minutes, or until the bread pudding has set and the edges are golden brown. Remove from the oven and let it cool on a wire rack.
Make the dulce de leche sauce. Place dulce de leche in a small bowl and warm in the microwave for about 30 seconds. Add milk and mix well, until smooth. Stir in more milk if necessary to thin it out until you achieve the desired consistency. Drizzle half of the dulce de leche over the bread pudding. Reserve the other half of the sauce to drizzle over after serving.
Serving Suggestions
You can eat this bread pudding drizzled with the dulce de leche sauce alone, paired with some coffee, or even topped with ice cream. I like vanilla ice cream with this bread pudding!
Recipe Variations
- Feel free to experiment with this recipe by adding some treats like chocolate chips, pecans, walnuts, dried fruit, or even a bit of rum.
Storage Tips
In an airtight container or plastic bag, store your bread pudding in the refrigerator for up to 2 days when it is most fresh. It is also good to eat for up to 5 days if you keep out as much air as possible.
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Frequently Asked Questions
When making bread pudding, it’s always best to go with a more soft and buttery option that’s tastiest for your taste buds. Keep in mind that the bread has to go stale anyway but either way, make sure it is the bread you enjoy. Brioche or challah are great options, but you can also work with french bread or croissants.
When it comes to gluten-free bread, it may be a bit more tricky, especially if you don’t make your own. However, it is recommended that you should then make it with gluten-free bagels for the best results.
The bread pudding is done cooking when it has completely set. To check for doneness, insert a table knife or a toothpick in the center. If it comes out clean (not wet), then it’s ready.
Bread pudding can be enjoyed either warm or cold, dependent on your preference. I really enjoy a warm slice of bread pudding drizzled with dulce de leche and topped with vanilla ice cream.
Recipe Notes and Tips
- Use day-old stale bread, but make sure that it’s not moldy. If the bread has any mold buildup, then it’s no longer good to use.
- The bread pudding recipe is done cooking when it is completely set. To check for doneness, insert a table knife or a toothpick in the center. If it comes out clean (not wet), then it’s ready.
Other Recipes You’ll Love
- Pumpkin Spice Rice Pudding
- Coffee and Caramel Bread Pudding
- Pudín de Pan (Dominican Bread Pudding)
- Pumpkin Banana Bread
- Challah Bread French Toast
Easy Bread Pudding Recipe with Dulce de Leche Sauce
Author:Equipment
- Baking Dish 8×8 inch
Ingredients
- 1 loaf stale challah bread, cut into 1-inch cubes
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter, melted
For the Dulce de Leche Sauce
- 1 cup Dulce de Leche, store-bought or homemade
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees.
- Place the bread pieces in a large bowl.
- In a separate bowl, whisk the heavy cream, milk, both sugars, eggs and the vanilla until well combined.
- Pour the mixture over the bread and let it sit for about 10 minutes, or until the bread soaks up all the mixture.
- Coat the bottom of an 8-inch square baking pan with the melted butter making sure to cover the sides of the pan as well.
- Spoon the bread mixture into the pan and spread into a single layer.
- Place it in the oven and bake for about about 35 – 40 minutes, or until the bread pudding has set and edges are golden brown. Remove from the oven and let it cool on a wire rack.
- To make the dulce de leche sauce: Place dulce de leche on a small bowl and warm in the microwave for about 30 seconds. Add milk and mix well, until smooth. Stir in more milk if necessary to thin it out until you achieve the desired consistency.
- Drizzle half of the dulce the leche over the bread pudding. Cut the bread pudding into squares to serve. Drizzle a bit more dulce de leche if you’d like and top with vanilla ice cream, if desired.
Notes
- Use day-old stale bread, but make sure that it’s not moldy. If the bread has any mold buildup, then it’s no longer good to use.
- The bread pudding is done cooking when it is completely set. To check for doneness, insert a table knife or a toothpick in the center. If it comes out clean (not wet), then it’s ready.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
This recipe post was first published in March 2015. It was updated in January 2023 with new photos and additional recipe notes and tips.
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Thalia @ butter and brioche says
This looks like one decadent bread pudding. I can’t think of anything I’d rather eat than this right now actually!
Adriana Martin says
Lovely recipe and great texture, I want a piece of your bread pudding now =) #client
Vanessa says
Thank you Adriana! It was so yummy!
Adriana Martin says
I bet it was #client