Description
Tres Leches Bread Pudding is a delightful fusion of two beloved desserts: the creamy, milk-soaked charm of Tres Leches cake blended with the cozy, comforting texture of bread pudding. This recipe transforms day-old bread into a decadent treat drenched in a sweet three-milk mixture and finished with a whipped cream topping. It’s an easy, crowd-pleasing dessert that’s irresistibly moist and rich.
Ingredients
Units
Scale
Bread Pudding Base
- 6 cups day-old brioche or challah, cubed
- 4 large eggs
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Tres Leches Soak
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for garnish (optional)
Instructions
- Prepare the Bread: Cut the stale brioche or challah into cubes and place them evenly in a greased 9×13-inch baking dish. Let the bread sit while you prepare the custard to help it dry out a bit more, allowing for better absorption of the soaking mixture.
- Make the Custard: In a large bowl, whisk together eggs, 1 cup whole milk, 1 cup condensed milk, 1 cup evaporated milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
- Soak the Bread: Pour the custard evenly over the cubed bread, pressing gently so all pieces are well coated. Allow to sit for 15–20 minutes to let the bread fully absorb the liquid.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread pudding for 40–45 minutes, or until golden on top and set in the center. A knife inserted should come out mostly clean, though it may be slightly moist.
- Prepare Tres Leches Soak: While the pudding bakes, whisk together 1 cup milk, 1 cup condensed milk, and 1 cup evaporated milk in a bowl or large measuring cup.
- Saturate the Bread Pudding: When the pudding is done and still hot, use a skewer to poke holes all over. Slowly pour the tres leches mixture over the entire surface, letting it soak in. Allow to cool, then refrigerate for at least 2 hours or overnight for full absorption.
- Whip the Cream: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Serve: Spread or dollop the whipped cream over the chilled bread pudding. Sprinkle with ground cinnamon, if desired. Slice and enjoy!
Notes
- Best made with day-old or slightly stale bread for better texture.
- Chilling the pudding ensures maximum soak and flavor.
- You can add a splash of rum or brandy to the custard for an adult twist.
- Can be made the night before for stress-free serving.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 410
- Sugar: 31g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 135mg
