DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
8 1⁄2-inch-thick slices egg bread (about 5x4 inches), crusts trimmed, cut into 3⁄4- to 1-inch cubes
1 teaspoon vanilla extract
4 tablespoons (1⁄2 stick) unsalted butter, melted, divided
Pinch of salt
1 1⁄2 cups heavy whipping cream
1⁄2 cup bittersweet chocolate chips (about 3 ounces)
1 cup purchased dulce de leche ice-cream topping or butterscotch-caramel sauce
2 tablespoons sugar
4 large eggs
2 large egg yolks
Additional purchased dulce de leche ice-cream topping or butterscotch-caramel sauce
2 tablespoons dark rum
Preheat oven to 350 degrees Fahrenheit. Place bread cubes in large bowl. Drizzle with 3 tablespoons melted butter; toss.
Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with remaining 1 tablespoon melted butter.
Stir cream and dulce de leche topping in medium saucepan over medium heat until blended and bubbling. Remove from heat.
Whisk eggs and egg yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard mixture; transfer to prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Cool 15 minutes.
Sift powdered sugar over pudding. Serve warm, passing additional dulce de leche topping alongside.