Thursday's Recipe Swap Meet ~ Double Chocolate Bread Pudding with Dulce de Leche

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OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!




My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So, Welcome to Thursday's Recipe Swap Meet, here is all you have to do:






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Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly and I will post a recipe on each of our blogs. How simple is that??



Double Chocolate Bread Pudding with Dulce de Leche

Dulce de leche:



2 14-oz. cans sweetened condensed milk (I only use Eagle Brand)


Pudding:


1-lb. day-old loaf French bread, cut into 1-inch cubes
8 ounces dark chocolate or semisweet chocolate (the darker the better for me)
1 cup packed brown sugar
1/2 cup sugar
1/2 cup unsweetened cocoa (I also use a really dark cocoa called Black Cocoa, mmmm)
1/4 tsp. salt
2 cups whole milk
1 1/2 cups half-and-half
6 large eggs, beaten
1 tsp. instant espresso powder (my favorite comes from King Arthur Flour Company)
1 Tbls. vanilla extract


~ 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.



~ 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. 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.



Photo Credit


OK, this does take some time to make, but you don't have to stand over it while making it and it really does taste delicious. Bill LOVES bread pudding and because of the chocolate content, there are NO puppy tail wags on this one... however they all did like the caramel sauce and they do love ice cream! =)  I haven't made it in a while so I don't have a current photo of my own, I borrowed one from the recipe file.
 
 
So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer!
 
 
For more recipes, head on over to Ms.BiBi at Daily Organized Chaos.
 
 
Let's get cooking..... Bon Appetit!

{Disclosure: The links provided are for you because I found that they are wonderful for the recipe. I received no compensation from the companies included. Opinions expressed are 100% mine}