Description
Indulge in this luscious Tres Leches Bread Pudding, a rich and creamy dessert that combines day-old bread soaked in a heavenly mixture of evaporated milk, sweetened condensed milk, whole milk, eggs, and warm spices. Baked to golden perfection and topped with a hint of sugar, this comforting treat is perfect for sharing or enjoying any day of the week.
Ingredients
Scale
Dry Ingredients
- 6 cups day-old bread, cubed
- 1 teaspoon ground cinnamon
- 1/4 cup sugar (for topping)
- 1/2 cup raisins (optional)
Wet Ingredients
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the bread pudding later.
- Mix the milks and eggs: In a large bowl, combine evaporated milk, sweetened condensed milk, whole milk, eggs, vanilla extract, and ground cinnamon.
- Whisk until smooth: Thoroughly whisk the mixture until all ingredients are well combined and smooth.
- Add bread and raisins: Stir in the cubed day-old bread and optional raisins, making sure all bread pieces are coated with the milk mixture.
- Soak the bread: Let the mixture sit for about 15 minutes to allow the bread to absorb the liquids well, softening the texture for baking.
- Prepare the baking dish: Grease a baking dish to prevent sticking, then pour in the soaked bread mixture evenly.
- Add sugar topping: Sprinkle the 1/4 cup sugar evenly on top to create a lightly caramelized crust when baked.
- Bake the pudding: Place the dish in the oven and bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Cool before serving: Allow the bread pudding to cool to room temperature before slicing and serving for best texture and flavor.
Notes
- Using day-old bread helps absorb the liquid mixture better for a custardy texture.
- Raisins are optional and can be omitted or substituted with other dried fruits.
- To enhance flavor, serve with a drizzle of dulce de leche or whipped cream.
- Make sure not to overbake to keep the pudding moist inside.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
