Dulce de Leche and Chocolate Chunk Bread Pudding

Ingredients

• 3 ounces chocolate chips 
• 1 cup dulce de leche plus more for serving
• 2 tablespoons rum dark
• 2 large egg yolk 
• 4 large eggs 
• 1.5 cups cup heavy whipping cream 
• 10 servings powdered sugar 
• 1 pinch salt 
• 2 tablespoons sugar 
• 4 tablespoons butter unsalted divided melted ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• glass baking pan

Directions

1. Preheat oven to 350°F.
2. Place bread in large bowl.
3. Drizzle with 3 tablespoons melted butter; toss.
4. Transfer to rimmed baking sheet.
5. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool.
6. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
7. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
8. Remove from heat.
9. Whisk eggs and yolks in large bowl.
10. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes.
11. Let soak 30 minutes, stirring occasionally.
12. Mix chocolate chips into custard mixture.
13. Pour into prepared dish.
14. Sprinkle with 2 tablespoons sugar.
15. Bake pudding until puffed and set in center, about 35 minutes.
16. Let cool 15 minutes. Dust with powdered sugar.
17. Serve warm, passing more dulce de leche topping alongside.