Traditional recipes

Dulce De Leche Bread Puddings

Dulce De Leche Bread Puddings

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Serves 8 (serving size: 1 bread pudding)

Strawberries add a fruity pop to the puddings. If you can’t find fresh ones, add the same amount of frozen berries to a saucepan with about 2 tablespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.


  • 1 (12-oz.) French bread loaf, crusts removed, cut into 3/4-inch cubes
  • 1 cup whole milk
  • 3/4 cup canned dulce de leche
  • 3 large eggs
  • 1/4 cup powdered sugar, divided
  • 1 qt. fresh strawberries, hulled and chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Nutritional Information

  • Calories 270
  • Fat 5g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 10g
  • Carbohydrate 46g
  • Fiber 2g
  • Sugars 23g
  • Added sugars 18g
  • Sodium 345mg
  • Calcium 11% DV
  • Potassium 2% DV

How to Make It

Step 1

Preheat oven to 450°F. Arrange bread on a baking sheet; let warm in oven 5 minutes as oven preheats.

Step 2

Whisk together milk, dulce de leche, eggs, and 3 tablespoons powdered sugar in a large bowl. Stir in bread. Divide bread mixture evenly among 8 (6-ounce) ramekins, or spoon into an 11- x 7-inch baking dish. Place ramekins or baking dish on baking sheet, and bake at 450°F on top oven rack until egg mixture is set, about 20 minutes for ramekins and 20 to 25 minutes for baking dish.

Step 3

Meanwhile, combine berries, vanilla, and vinegar in a bowl; let stand at least 10 minutes before serving.

Step 4

Top bread pudding with strawberry mixture; dust with remaining 1 tablespoon powdered sugar.

Watch the video: Cornbread. Basics with Babish (August 2022).