Double Chocolate Bread Pudding with Dulce de Leche

Photo: Ryan Benyi; Styling: Stephana Bottom

Chocolate bread pudding just got better with the addition of decadent dulce de leche.

Yield: Serves 12
Cost per Serving: $1.54
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Stand: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 610
  • Fat: 20g
  • Saturated fat: 8g
  • Protein: 15g
  • Carbohydrate: 98g
  • Fiber: 3g
  • Cholesterol: 123mg
  • Sodium: 435mg


  • 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


  1. 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. 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. 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.
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