Dulce de Leche-Chocolate-Banana Bread Pudding

This was SOOOOO good!  Ask one of my neighbors.  I shared some with her :)  This was a great find in the March 2013 issue of Everyday with Rachael Ray magazine.  I love bananas.  And bread pudding.  And dulce de leche...and it was a winner, indeed.  I didn't even have ice cream to serve with it, but I should have.  It would have been over the top!  Enjoy!

Dulce de Leche-Chocolate-Banana Bread Pudding

• 3 Tbsp unsalted butter
• 1 loaf (14 to 16 oz) challah or brioche
• 1 cup store-bought dulce de leche (I used La Lechera canned)
• 1 pinch salt (I just used my sea salt grinder and did a pinch on each piece)
• 1 very ripe large banana, sliced crosswise 1/4 inch thick
• 1/4 cup finely chopped semisweet chocolate or chocolate chips
• 4 eggs
• 1/3 cup sugar
• 2 cups plus 3 Tbsp milk
• 1 tsp pure vanilla extract
• Vanilla ice cream, for serving

Coat an 8-inch glass baking dish with 1 Tbsp butter.  Trim the ends off the bread load, then slice the loaf crosswise into 10 slices, about 3/4 inch thick.  Using 1/2 cup dulce de leche, spread a thin layer on half of the bread slices.  Sprinkle with the salt; top with the banana slices.  Sprinkle one-third of the chocolate on top, then cover with the remaining bread slices to form sandwiches.  Cut each sandwich into 3 triangles.  Arrange the pieces in the prepared dish, placing some flat and others on their crust edge to create a craggy top.  (Really squish them all in there and create more sandwiches if needed)  Sprinkle the remaining chocolate over the bread.  In a medium bowl, whisk together the eggs and sugar.  Whisk in 2 cups milk and the vanilla.  Pour the milk mixture over the bread in the dish.  Melt the remaining 2 Tbsp butter and drizzle over the top.  Let stand for 1 hour or chill for up to 12 hours.  Position a rack in the center of the oven and preheat to 325 degrees F.  Bake the bread pudding until it puffs up and is springy in the center, 45 to 55 minutes (if the bread pudding was chilled, bake for an extra 5 to 10 minutes).  Let cool for 10 minutes.  Meanwhile, in a small saucepan, whisk the remaining 1/2 cup dulce de leche with the remaining 3 tbsp milk over medium heat until smooth and beginning to bubble, about 3 minutes.  Transfer to a small pitcher.  Cut the bread pudding into squares or scoop it with a spoon.  Serve in bowls with ice cream and the dulce de leche sauce.