Description
A rich, custardy bread pudding infused with three luscious milks and topped with whipped cream—an indulgent twist on two classic desserts.
Ingredients
- 1 loaf day-old brioche or challah, cubed
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 4 large eggs
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter (for greasing)
- Whipped cream (for topping)
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Cube the bread into 1-inch pieces. Leave it out to dry or toast lightly in the oven if needed.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
- Add bread cubes to the baking dish and pour the milk mixture evenly over them. Gently press to coat and soak for at least 15 minutes.
- Bake uncovered for 40–50 minutes until golden on top and set in the center. A knife should come out mostly clean.
- Let cool slightly, then top generously with whipped cream. Slice and serve warm or chilled.
Notes
- Try adding raisins, chocolate chips, or orange zest to the custard for extra depth.
- Serve with a drizzle of caramel or sprinkle of cinnamon for added flair.
- Store leftovers tightly wrapped in the fridge for up to 4 days; flavors improve over time.
