Dulce de Leche Bread Pudding

• Creme anglaise
• 1/2 cup dulce de leche, plus more for serving
• 4 tablespoons unsalted butter, melted
• 4 large egg whites, at room temperature
• 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)

1. Preheat the oven to 425 and butter a 2-quart shallow baking dish.
2. In a large bowl, stir the creme anglaise with the 1/2 cup of dulce de leche and the butter.
3. Whisk in the egg whites.
4. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes.
5. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
6. Heat the broiler.
7. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over.
8. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

creme anglaise, dulce de leche, unsalted butter, egg whites

Taken from www.foodandwine.com/recipes/dulce-de-leche-bread-pudding (may not work)