1-1/2 T. unsalted butter, softened
12 oz. rich egg bread (such as challah), cut from loaf into 1" thick slices
2-1/2 c. whole milk
3 large eggs
1 T. vanilla extract
1/4 t. salt
2 oz. bittersweet chocolate, coarsely chopped
Grease shallow 3-qt. ceramic baking dish. In microwave-safe small bowl, reserve 2 T. dulce de leche; cover and refrigerate.
Lightly butter both sides of all bread slices. In 12" skillet on medium-high, cook bread slices 1-2 min. per side or until golden brown and toasted. Cool on wire rack. In same skillet, combine milk and remaining dulce de leche. Heat on medium-high 6-8 min.or until bubbles form around edge of pan, stirring occasionally.
Meanwhile, in large bowl, with wire whisk, combine eggs, vanilla, and salt. Continue whisking and add 1/2 c. hot milk mixture in slow, steady stream. Whisk in remaining milk mixture.
Cut toasted bread slices into 1" cubes; arrange in single layer in the prepared baking dish. Sprinkle evenly with chocolate. Pour egg mixture over bread and chocolate. Let stand at least 30 min. or overnight.
Preheat oven to 350 degrees. Bake 25-30 min. or until just set and dark golden brown on top. Cool bread pudding in pan on wire rack 20 min. Microwave reserved dulce de leche on High 20 sec. to warm. Drizzle over bread pudding before serving.
Serves 8.
From Potluck Favorites (Good Housekeeping magazine), p. 110.
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