Dulce de Leche Tres Leches Bread Pudding
Three types of leche (or milk) make up this dessert: dulce, light cream, and evaporated milk make up the trio of milks in this wonderful bread pudding. Feel free to add a cup or so of chopped pears, peaches or blueberries if desired. Serve this cold or warm, on its own or a side sauce of creme anglaise.
10-12 cups cubed bread, such as a brioche or challah
1 14-oz. can Clabber Girl Dulce de Leche
1 1/2 cups light cream
1 1/2 cups evaporated milk
1/4 cup unsalted butter, melted
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 tablespoon orange zest, finely grated
2 tablespoons bourbon, optional
1/4 cup all-purpose flour
1 teaspoon Clabber Girl Baking Powder
1/2 cup raisins
Sugar and cinnamon, for sprinkling on top before baking
Preheat oven to 350 degrees F. Lightly butter a 6-quart oven casserole or 9×13-inch baking dish.
Prepare bread. Place all but the bread cubes and raisins in a food processor. Process about 1 minute to mix all ingredients together. Place bread and raisins in a very large bowl and pour batter over bread and let the bread absorb liquid, about 10-15 minutes.
Turn out into prepared pan and dust with a bit of cinnamon and sugar. Bake until nicely brownd, 35-40 minutes. Dust with confectioners sugar before serving.
You can also heat some additional dulce de leche and serve in a glass gravy carafe for drizzling over individual servings of the bread pudding.
Recipe by Marcy Goldman