• Fast
• Make-Ahead
• Staff Favorite

Ingredients

1. Crème anglaise
2. 1/2 cup dulce de leche, plus more for serving
3. 4 tablespoons unsalted butter, melted
4. 4 large egg whites, at room temperature
5. 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)

Directions

1. Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
2. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Notes

More Saucy Ideas: Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.