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1 loaf chocolate babka, torn into 1" pieces for 8 cups, loosely packed
Preheat oven to 350°F. Place rack in center of oven. Line a sheet pan with foil. Set aside.
Place bread in a 9"x13" baking dish and set aside.
In a bowl, mix milk, cream, eggs, sugars, cinnamon, vanilla and salt until well combined. Pour mixture slowly over bread. Set aside 15 minutes.
Heat dulce de leche 1 minute in microwave to soften, stir half into pudding.
Place baking dish on prepared sheet pan and bake 1 hour and 25 minutes (custard should still wobble when done). Remove from oven and swirl remaining dulce de leche on top. Allow to set.
Meanwhile, make whipped cream, if desired. Using a hand mixture, beat cream, sugar and vanilla at medium speed until soft peaks form. Refrigerate until ready to use.
Serve pudding warm with whipped cream.
Posted by Raquel Schnitzer
Nutritional Info Per Serving: N/A
2-1/2 cups milk
2 cups heavy cream
9 large eggs
1/2 cup sugar
3/4 cup light brown sugar
2 teaspoons cinnamon
1 tablespoon vanilla extract
1 12.3-ounce can dulce de leche