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Double Chocolate Bread Pudding with Dulce de Leche

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 20 mins
Stand time 1 hr
Cook time 2 hrs, 30 mins
Yield Serves 12
Chocolate bread pudding just got better with the addition of decadent dulce de leche.


  • Dulce de leche:
  • 2 14-oz. cans sweetened condensed milk
  • Pudding:
  • 1 1-lb. day-old loaf French bread, cut into 1-inch cubes
  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 1/2 cups half-and-half
  • 6 large eggs, beaten
  • 1 teaspoon instant espresso powder
  • 1 tablespoon vanilla extract

Nutrition Information

  • calories 610
  • fat 20 g
  • satfat 8 g
  • protein 15 g
  • carbohydrate 98 g
  • fiber 3 g
  • cholesterol 123 mg
  • sodium 435 mg

How to Make It

  1. Make dulce de leche: Pour condensed milk into a bowl; set over a pot of simmering water. Cook, stirring occasionally, until sauce is very thick and golden brown, about 2 1/2 hours. Add more water to pot during cooking time, if necessary. Remove bowl; set aside to cool.

  2. Make pudding: Butter a 9-by-13-inch baking dish. Spread bread in dish; sprinkle with chocolate. In a bowl, whisk both sugars, cocoa and salt. In a separate bowl, whisk milk, half-and-half and eggs. Dissolve espresso in vanilla; whisk into egg mixture. Whisk egg mixture into bowl with cocoa mixture. Pour over bread cubes. Cover loosely; let stand for 1 hour. Preheat oven to 325°F.

  3. Remove cover. Bake pudding until puffed and set in center, 50 minutes to 1 hour. Insert a small knife into center; it should come out clean. Let stand for 10 minutes. Drizzle with dulce de leche and serve with ice cream, if desired.