Craving something sweet for cheat day?
I have a major sweet tooth & will always choose it over salty. So for my cheat days, I always prefer desserts over a savory treat. And this recipe combines my love of chocolate & bread- it can’t get any better than that.
This decadent bread pudding is comforting & insanely delicious. If you’re not a fan of dulce de Leche, you can use either Nutella or melted chocolate in it’s place! Either option would be extremely over the top yummy.
Bread pudding is traditionally made with stale bread & heavy cream or milk. I tried to make this a tad bit healthier by using low fat milk. I’ve also been loving this new plant based milk- Suja Organic Plant Protein Milk. It’s thick & creamy and comes in different flavors as well. I’m sure oat milk would also work well in this recipe.
- 1 can (14 oz) ducle de Leche
- 2½ cups low fat milk
- 3 large eggs
- 1 tbsp. Vanilla
- ¼ tsp. Salt
- 1 cup semi sweet chocolate chips
- ½ cup slivered almonds
- Loaf of challah bread (or any dense white bread), cut into 2 inch cubes
- Preheat oven to 350 degrees. Butter a 8x10 baking dish.
- Reserve ¼ cup of the dulce de Leche.
- In a large saucepan over low to medium heat, bring the remaining dulce de Leche & milk to a simmer. Turn off heat.
- In a large mixing bowl, whisk together eggs, vanilla & salt. Slowly whisk in the hot milk mixture.
- Toss the cubed bread in the mixture in the large mixing bowl. Let sit for 2-3 minutes, then toss the bread again.
- Spread half the soaked bread in the buttered baking dish. Sprinkle half the chocolate chips then half of the almonds. Repeat this process again.
- Bake for 25-30 minutes, until set in the center.
- Serve warm, drizzle with the reserved dulce de Leche.