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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 325° F. Spread dulce de leche over bottom of 13 x 9-inch baking dish.
WHISK eggs in large bowl (large enough to accommodate bread pieces). Whisk in milk, sweetened condensed milk, evaporated milk, sugar, cinnamon, vanilla extract and salt.
ADD bread pieces, and optional additions if using, to milk mixture pressing down to coat. Allow to soak for 5 minutes.
POUR into prepared dish.
BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; run knife around inside of baking dish to loosen.
INVERT onto serving platter (there will be some dulce de leche left on the baking dish that can be spooned back onto bread pudding). Cut into pieces. Serve with ice cream.
TIP: Leftover bread pudding can be stored in refrigerator in airtight container for up to 4 days.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 0.5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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