Dulce de Leche Bread Pudding

Ingredients

• 112 Hawaiian rolls(480g)
• 26 tablespoon Butter(85g)
• 30.5 can Dulce de leche(200g)
• 41 can Evaporated milk(354g)
• 51 cup Milk(240g)
• 61 cup Heavy cream(240g)
• 74 Eggs(200g)
• 82 Egg yolks(34g)
• 90.33 cup Sugar(67g)
• 102 tablespoon Powdered sugar(16g)
• 114 scoop Ice cream(200g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Cut the Hawaiian rolls into quarters and leave them out overnight to dry.
3. 3Butter a baking tray with about 2 tablespoons of butter.
4. 4Place the bread pieces in a large mixing bowl.
5. 5In another bowl, combine 0.5 can dulce de leche, 1 can evaporated milk, 1 cup milk, 1 cup heavy cream, 4 eggs, 2 egg yolks, and 1/3 cup sugar. Mix until well combined.
6. 6Pour the mixture into a saucepan over low-medium heat. Add 4 tablespoons of butter and stir until melted and the mixture is smooth.
7. 7Remove from heat and reserve 1.5 cups of the mixture for the glaze.
8. 8Pour the remaining custard mixture over the bread pieces and gently mix to coat.
9. 9Transfer the soaked bread to the prepared baking tray.
10. 10Bake for 35-40 minutes, or until set and golden.
11. 11While baking, heat the reserved custard mixture for about 1 minute until it thickens, then strain to make the glaze.
12. 12Once the bread pudding is baked, drizzle with some dulce de leche glaze and sprinkle with powdered sugar.
13. 13Top with a scoop of ice cream and more glaze before serving.