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Dulce de Leche and Chocolate Chunk Bread Pudding Recipe

Dulce de Leche and Chocolate Chunk Bread Pudding Recipe

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  • 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
  • 1 1/2 cups heavy whipping cream
  • 1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
  • 1 teaspoon vanilla extract
  • 1/2 cup (about 3 ounces) bittersweet chocolate chips

Recipe Preparation

  • 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.

  • 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. Let soak 30 minutes, stirring occasionally.

  • 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.

Recipe by Lisa O Connor Zuma Corbis,Reviews Section


This can be prepared a day in advance and then cooked while you and your family are eating dinner, making it a quick way to have a fresh dessert on a weeknight.



1 pound challah bread, cut into 1-inch pieces

1 teaspoon pure vanilla extract

Melted butter or nonstick cooking spray

Nutritional information

Nutritional information per serving (based on 12 servings):

Calories 339 (43% from fat) | carb. 40g | pro.8g | fat 16g | sat. fat 9g | chol. 112mg | sod. 246mg | calc. 95mg | fiber 2g


1. Put the bread pieces, chocolate chips and dried cherries into a large mixing bowl. Reserve.

2. Put the remaining ingredients into a separate mixing bowl. Whisk until well combined (to the point where the sugar has dissolved this can be done by hand, with a hand mixer or even in a blender). Pour liquid mixture over the bread mixture. Stir to fully coat. Cover with plastic wrap and allow to rest in the refrigerator for a minimum of 3 hours or up to overnight. Bring to room temperature before cooking.

3. Lightly coat a 2-quart ceramic baking dish with melted butter or nonstick cooking spray. Transfer the soaked bread mixture to the pan. Cover with aluminum foil that has also been coated with melted butter or nonstick cooking spray.

4. Put 3 cups of water into the Cuisinart Pressure Cooker. Cut a piece of aluminum foil that is about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a &ldquocradle.&rdquo Put the filled baking dish in the center of the foil strip and then carefully lift and transfer to the cooking pot.

5. Secure the lid and select Low pressure. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain pressure** and set a timer for 45 minutes.

6. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid. Use the foil cradle to carefully lift baking dish out of the pressure cooker. Transfer to a cooling rack and remove foil. Serve warm.

* In place of the milk and cream, you may substitute non-dairy milk, such as almond or rice, for the full amount of the milk and cream.

** Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.

1. Heat oven to 180ଌ/160ଌ fan oven/350ଏ/gas mark 4

2. Lightly cream together the butter and sugar. It doesn’t need to be light and fluffy like you𠆝 need for a cake. As long as the sugar is mixed into the butter, that’s okay.

Kid’s job (may need adult help with the egg):

3. Lightly beat the egg and add to the butter and sugar mixture. Then add the oats.

4. Sift the flour and baking powder. If your children are very young, get them to sift the flour into another bowl. Older children can sift it straight into the oat mixture.

5. With a sharp knife, cut the chocolate into small pieces.

6. Mix the chocolate into the mixture. (And try not to eat any yet!)

7. Using a dessert spoon, place spoonfuls of the mixture on 2 baking trays. Space them out well.

8. Use the back of a fork to flatten them.

9. Pop the cookies in the oven and cook for 15 minutes. Let them cool for a few minutes.

Adult and Kid’s job:

Eat as many as you can before someone tells you to stop! Remember to eat them slowly and savour every mouthful!

Easy Chocolate Chunk Caramel Brownies

I probably have a few more guilty pleasures than most! Among my many are wearing pj’s all day, piling heaps of fluffy freshly grated Parmesan on a big bowl of pasta, and crawling into a clean, crisp white bed with a good book. My biggest guilty please, by far, is savoring scrumptious chocolate! Even better when it’s tucked into a brownie with ooey-gooey caramel sauce made from chewy candies. How easy is that?

To make these mouthwatering brownies, I just used a chocolate chunk boxed mix. If you prefer to make the brownie from scratch, here are recipes for my Best Cocoa Brownies and Gluten-Free Fudgy Pecan Brownies.

Whatever you use, start out by baking half the brownie batter first. Make your caramel sauce with candies and heavy cream, spread it on top, then layer on the remaining brownie batter, and bake!

These devilishly delish caramel brownies are definitely my newest guilty pleasure, and once you try them they’ll be yours, too! They’re SO easy and absolutely the best dessert to come out of my oven lately.

Toss some chopped pecans on top before baking for a truly amazing turtle brownie, or sprinkle a little salt into the caramel sauce for a sweet-salty twist!

Table of Contents

This double chocolate salted caramel cookie dough is adapted from my super soft chocolate chip cookies recipe, a cookie that's been pretty popular over on my Instagram feed and over on Pinterest.

With this recipe, I omitted the instant vanilla pudding and vegetable shortening, and added in unsalted butter, unsweetened cocoa powder, and salt. Then I swapped out the semi-sweet chocolate baking bar for the semi-sweet chocolate chips and caramel-flavored baking chips from Ghirardelli. You can still use the baking bar if you'd prefer though!

I made sure the unsalted butter was softened and creamed together well with the brown sugar and granulated sugar before adding in the eggs, vanilla extract, and dry ingredients. Then I folded in the chips using a spatula.

What's really nice about both this recipe and the chocolate chip cookie recipe is they don't require chilling before baking. That's a nice time saver right there!

As soon as I folded in the chips, I immediately scooped out the dough, using a 1 ½ tablespoon-size cookie scoop, and placed them about 1 ½ - 2 inch apart on my cookie sheets. I was able to get 3 rows of 4 cookies, yielding a total of 36 cookies. Given the size of your cookie sheets and spacing needed, you may not be able to fit the same amount.

NYMTK: David Lebovitz's Dulce de Leche Brownies


holy moley those look amazing!!

oh man - this look SICK. i'll take like 5 of these right now please!

Oh my gosh! These look like heaven! I will be trying this out for sure!

Thank you for supporting Nestle and promoting Dulce De Leche!

I restarted my diet today-- pretty sure I shouldn't be reading about this little piece of HEAVEN!!

OH. MY. LORD. those look diiiiivine. those big lumps of caramely stuff mmmmm

omg. I must make this recipe.. I'm drooling just looking at the pictures! yummmmm

Ohh my, I'm sure my husband will marry me again, when I make this cake. Thanks for sharing.

wowza those look incredible!

where do you find dulce de leche in a can? I gotta try it!

Oh my goodness. I have GOT to try these! I think hubby will be at my mercy with these. LOL

Oh, I'm soooo stoked about these. They are perfect for me right now. I have tried lots of caramel brownies, but haven't liked any of the recipes. Plus I just discovered those cans of Dulce de Leche at Walmart in the Hispanic section I think(while trying out one of your delicious cupcake recipes), so I have some on hand. And finally, I'm excited because I've been wanting to find a new brownie recipe and this sounds super tasty. :) No nuts for me, though. Thanks!

I have made another version of these brownies, and they also turned out quite well. Yours look better though, as the dulce de leche stayed on top. Mine was of a cheaper brand and probably for that reason melted into the brownies a little more. Good work!

I'm drooling on my keyboard right now. These look phenomenal.

WOW! I use Nestle dulce de leche when i make a coffee cake, rice pudding, and i also insert it in the center of a shortcake cupcake :) Its taste a lot like a twin key with caramel. Your desert looks Delicious!

Oh wow these are insane! Dulce de leche is one of my favorite things ever. I have to try these!

OMG those look absolutely amazing. I cannot wait to make them!!

Girl you are bloody crazy reading my mind like that. I mean what are the freakin odds.

I was looking for the same recipe to make this week. OMG.

Did you end up taking the brownies out a little early?! I made some brownie cupcakes recently, and I hadn't done brownies in a really long time. I was surprised that I felt they needed to come out of the oven about 4 minutes early(even based on the "brownie cupcake" recipe I used. If I had left them in for the full time, they would have been hard. it was kind of weird. I'm not really sure what that was about. :)
These look really moist tho! BRAVO.

Dulce de leche and brownies have to be two of my favorite things. I had this recipe bookmarked but never got around to making it--you've just convinced me!

Oh my!! They look sinfully decedant!

Wow I can't wait to try these! I even have some leftover dulche de leche in the fridge from some banoffee cupcakes I made and I was looking for a way to use it up..this is perfect! thanks for posting!

See, and here I thought I'd finally reached brownie excellence, perfection, even. These obviously blow that away. Dulce de leche plus brownie? YUM!

you've done it again! i am totally blown away. i have seen some good brownie combos in my day - but this is by far the most tempting :)

Oh baby! Damn you. *shaking fists*

LOVE YOU!! Thanks for doing all of the test cooking for us! Can't wait to give these a try, you will make me very loved!!

OH MY GOODNESS!! They look like the best brownies on this planet!

YAY! I am so happy and honored and thrilled that you made these! (I'm Jordana Weiner =] ) You've convinced me- I'll be making these ASAP! Thanks for testing them out for me!!

I too have never had memorable success with homemade brownies, but these look amazing and I can't wait to try them!

Oh my god, yes these do look amazing!! They look so good, I never really have all that good experience with brownies I think these might be the exception!

these look heavenly! maybe next time you could add cayenne too )

WOW. That is all I have to say!

OMG. This must be excellent!

OMG, I can actually taste it LOL and it is total decadence. I love this.
*kisses* HH

Good thing those aren't near my kitchen--they look deadly!! :-)

Omg. This is so gonna ruin my diet. I love brownies. Do you think these would be as gooey and rich without the dulce de leche?

I got this idea from David's blog, too! But I simply added enthusiastic blobs of dulce de leche to my favorite brownie recipe and it was sensational!

Those brownies look dangerously good!

Wow. These look like ultra brownies! And, by the way, you're right about Rose Levy Beranbaum. She is fabulous! Do you have her new book?

LOL, a nut! :)Sweet brownie utopia? LOL, yup a nut!

Cassie I don't eat brownies but I made these because I looove caramel and they ROCK!! I have a problem finding Dulce de Leche though so I just used condensed milk which was a bit runny but still delicious! Thanks for sharing :)

Woah! They look like the most decadent brownies I have ever seen!

I've had this on my mind for soo long. Not just on my to-do list, but on my mind!! You just gave me the push, I'm making this asap!

This was just too much for me. I got up half way through the post, went to my cupboard and opened up my treasured can of Havanna dulce de leche. I'm spooning it straight up, like a demented crack whore on her pipe.

If you can't find dulce de leche, you can make your own using sweetened condensed milk. A lady from Chile taught me how. You can use fat free or regular, it doesn't matter which. DO NOT OPEN THE CAN! Put the can, UNOPENED, in a saucepan. Cover with water. Boil for 2 hours. Continue to add water as it boils down so the can is always under water. After it's done, take it out of the water and let it cool before you open it. This really works! The milk turns to caramel colored dulce de leche!

1/2 cup unbleached all-purpose flour

1/2 cup cake flour (can be all-purpose flour, minus 1 Tbs.)

Sift together dry ingredients. Set aside. Cream together remaining ingredients until lighter in color. Slowly add flour mixture mix until well incorporated. For each cookie, roll a level tablespoon of dough into a smooth ball. Place cookies on greased baking sheet, placing them 2 inches apart. Use a fork to gently flatten the cookies into 1-1/4 inch disks make an impression with the fork tines in the top of each. Bake about 30 minutes. The cookie bottoms will be lightly browned. Cool on the baking sheets for 10 minutes. Transfer cookies to rack and let cool completely.

1 teaspoon vanilla extract

1/2 ounce dark chocolate, melted (optional)

In a medium bowl, use a large spoon to stir the butter, powdered sugar, and vanilla until smooth. Stir in melted chocolate, if desired.

Turn half of the cookies bottom side up. Use a thin metal spatula to spread a rounded teaspoon of filling evenly over the flat bottom of each. Gently press the flat bottom of the remaining cookies on the filling.

Serve at room temperature. Makes about 12 sandwiches (24 cookies). Cookies can be stored in an air tight container at room temperature for up to 5 days.

Hi, I’m Tessa! Welcome to Style Sweet.

I am the baker, cake decorator, and photographer behind the recipes here on Style Sweet. This is where I teach home bakers how to make beautiful and delicious desserts using solid baking techniques and “wow” worthy decorating ideas.

I love to play with buttercream and eat chocolate chip cookies. Thank you for being here!

Check out my cookbooks, Layered and Icing on the Cake

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