Bread Pudding (with Condensed Milk)

Here’s a simple but fantastic recipe for bread pudding using canned condensed milk and a rich custard made from eggs and egg yolks. This easy and comforting bread pudding recipe hits the spot every time. Made using stale bread, a cinnamon sugar topping, and a bourbon sauce for pouring over top, this recipe can't be beat.

Looking for more delicious dessert recipes using condensed milk? Try No Bake Coconut Balls and Vanilla Ice Cream!

Why you'll love this recipe for easy bread pudding

Bread pudding is a super versatile treat that be served as a decadent dessert, or even for brunch. Here are a few of the reasons you'll love this delicious recipe:

• It is made with simple ingredients that you are likely to have on hand. So, you don't have to worry about hunting down any hard to find ingredients! 
• A main ingredient in bread pudding is day-old bread cubes, so its an amazing recipe if you have extra bread slices that you need to use up. Try it with Challah
• A thick, rich custard made from eggs and egg yolks and flavored with bourbon puts this bread pudding in a category of its own. No complicated water bath to make the custard required
• This condensed milk bread pudding is customizable and you can switch up the flavor with your favorite add-ins! Some popular options include raisins, nuts, chocolate chips, berries, or other fresh fruit. You can even try topping it with tres leches, vanilla sauce, or a dollop of homemade vanilla whipped cream

Ingredients & substitutions

• Milk - I recommend using whole milk or 2% milk for this recipe. I have not tried making this recipe with nondairy milk such as almond milk, soy milk or coconut milk, however, the recipe should work with these.
• Sweetened condensed milk: this recipe uses on 14-ounce can of sweetened condensed milk. You can substitute it with an equal amount of evaporated milk (14 ounces) plus ⅓ cup granulated sugar, brown sugar or maple syrup 
• Butter: Use unsalted butter so you can control the amount of salt added to this recipe. If you only have salted butter, use that, but omit the added salt 
• Vanilla extract: as always, I recommend using a high quality vanilla extract rather than imitation vanilla extract which can taste artificial
• Bourbon: the bourbon gives this bread pudding such a great flavor. There's not enough for it to taste boozy, however, if you prefer not to use bourbon, simply omit it
• Ground Cinnamon
• Salt 
• Whole eggs: use large eggs
• Egg yolks: from large eggs. Save the egg whites to use in another recipe
• Day-old bread such as brioche, challah or French bread: using day old bread or stale bread is essential for this recipe! Bread that is fresh has a lot of moisture and will not absorb as much of the rich custard. Stale bread has lost moisture and therefore, absorbs all those wonderful flavors of the egg custard

Topping

• Butter: use unsalted butter
• Granulated sugar: may be substituted with brown sugar for a flavor variation 
• Ground cinnamon 

Bourbon Sauce, optional 

• Butter: use unsalted butter 
• Powdered sugar 
• Bourbon: may be substituted with rum for a different flavor variation

Easy steps to make bread pudding with condensed milk

Step 1

Prepare the milk mixture: In a medium saucepan set over low heat, add milk, condensed milk, butter, vanilla, bourbon, salt and cinnamon. Whisk to combine and warm just until butter melts. Remove the pan from the heat and allow to cool while you prepare the eggs and bread.

Step 2

In a separate large bowl whisk eggs and yolks. Set aside.

Step 3

Cut the bread into 2-inch cubes. Spread a thin layer of butter over the bottom and sides of a 4-to-6-cup square baking dish, making sure to cover the sides of the baking dish, and fill it with the cubed bread.

Step 4

While whisking the eggs, pour a small amount of the heated milk mixture into the eggs (about ½ cup). Move your whisk to the remaining milk mixture and begin whisking while you pour the custard mixture into the warmed milk. This is called tempering and it prevents the eggs from scrambling when they’re added to hot liquid.

Step 5

Pour mixture over the cubed bread, gently pressing the top layer down to soak in the liquid. Let the mixture sit for an hour

Step 6

Heat oven to 350ºF. Melt the 2 tablespoons of butter and drizzle on top of the bread mixture. Stir together the cinnamon and sugar for the topping then sprinkle on top of the bread mixture.

Step 7

Bake in the preheated oven for 35 to 40 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature, with bourbon sauce (see instructions below), or with ice cream.

Step 8

Make the Bourbon Sauce: Melt butter in saucepan. Once butter is melted, add powdered sugar, whisking until there are no lumps. Add bourbon and whisk again. Pour over top of the warm bread pudding when serving

FAQS 

How to reheat bread pudding

For best results, reheat leftovers by adding a splash of milk, half and half or cream then warm your bread pudding in a 350°F (180°C) oven for 10-15 minutes. Cover the bread pudding with foil to keep it moist. For a crispy top, uncover the bread pudding for the last two minutes of heating. 

How long does bread pudding last in the fridge?

Bread pudding can last in the refrigerator for up to 5 days in properly stored in an airtight container.

Can you freeze bread pudding?

Bread pudding can last in the freezer for up to 3 months if stored properly. Be sure that the bread pudding has come to room temperature before attempting to store it.

Slice the bread pudding into individual portions, wrap them in plastic wrap, and place them in a freezer bag. If you prefer, you can store the bread pudding whole. Simply wrap the entire dessert in plastic wrap, place it in a freezer bag, and freeze it.