Dulce De Leche And Chocolate Chunk Bread Pudding - cooking recipe

Ingredients

8 slices egg bread (about 4x5 inch slices,crusts trimmed, cut into 1 inch cubes)
4 tablespoons unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup dulce de leche, topping plus more or 1 cup butterscotch caramel sauce, plus more
dulce de leche, topping for serving or 1 cup butterscotch caramel sauce, for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
1 pinch salt
1/2 cup bittersweet chocolate chips (about 3 oz.)
2 tablespoons sugar
powdered sugar

Preparation

Preheat oven to 350 degrees.
Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
Transfer to rimmed baking sheet.
Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
Remove from heat.
Whisk eggs and yolks in large bowl.
Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture.
Stir in bread cubes and let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard/bread mixture.
Pour into prepared dish and sprinkle with 2 tablespoons sugar.
Bake pudding until puffed and set in center, about 35 minutes.
Let cool 15 minutes.
Dust with powdered sugar.
Serve warm, passing more dulce de leche sauce alongside.