Dulce De Leche Bread Puddings

Strawberries add a fruity pop to the puddings. If you can't find fresh ones, add the same amount of frozen berries to a saucepan with about 2 ta- blespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.

8 servings

Ingredients

  • 1 (12-oz.) French bread loaf, crusts removed, cut into 3/4-inch cubes
  • 1 c whole milk
  • 3/4 c canned dulce de leche
  • 3 large eggs
  • 1/4 c powdered sugar, divided
  • 1 qt fresh strawberries, hulled and chopped
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Instructions

1

Preheat oven to 450°F. Arrange bread on a baking sheet; let warm in oven 5 minutes as oven preheats.

2

Whisk together milk, dulce de leche, eggs, and 3 tablespoons powdered sugar in a large bowl. Stir in bread. Divide bread mixture evenly among 8 (6-ounce) ramekins, or spoon into an 11-x7-inch baking dish. Place ramekins or baking dish on baking sheet, and bake at 450°F on top oven rack until egg mixture is set, about 20 minutes for ramekins and 20 to 25 minutes for baking dish.

3

Meanwhile, combine berries, vanilla, and vinegar in a bowl; let stand at least 10 minutes before serving.

4

Top bread pudding with strawberry mixture; dust with remaining 1 tablespoon powdered sugar.