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    Home » Breads

    Bread Pudding (with Condensed Milk)

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    Feb 4, 2023

    by Kimberlee Ho

    Jump to Recipe

    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!

    Small pitcher pouring bourbon sauce over a slice of bread pudding.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    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
    Bread pudding in a baking dish with slices of bite sized challah bread laying around the dish with whole cinnamon sticks.

    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
    Ingredients needed to prepare bread pudding with condensed milk.

    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

    To prepare ahead of time, after pouring the mixture over the cubed bread, cover the casserole dish with aluminum foil and place in the fridge overnight to bake the next day.

    Challah bread on a wooden cutting board, cut into slices and small bite sized pieces.
    Square pieces of challah bread added to a rectangular baking dish.
    Square bites of challah bread added to a rectangular baking dish.
    Bread pudding in a baking dish before baking.

    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

    Top view of bread pudding in the baking dish.
    Baked bread pudding in a rectangular baking dish.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    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. 

    Bread pudding can also be reheated in the microwave if you are in a hurry. Place the bread pudding in a microwave safe dish, and a bit add more liquid, like regular milk or heavy cream, over top if it is dry. Use a low heat or defrost setting and microwave for three to five minutes, depending on the portion size and power of your microwave.

    Rectangular baking dish of fresh baked bread pudding with challah bread.

    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.

    Slice of bread pudding on a small plate with whole cinnamon sticks laying in front of it and small pieces of bread laying around the plate.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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    Bourbon sauce being poured over a slice of bread pudding.

    Bread Pudding (with Condensed Milk)

    This easy and comforting bread pudding recipe hits the spot every time. Made using stale bread, a rich custard, and topped with a cinnamon sugar topping, this recipe can't be beat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Course: All Recipes, Dessert
    Cuisine: American
    Keyword: bourbon sauce, bread pudding, condensed milk
    Servings: 8
    Calories: 555kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 2 cups milk whole or 2% milk
    • 14 ounce sweetened condensed milk 1 can
    • 2 tablespoons unsalted butter ¼ stick, plus more for the greasing pan
    • 2 teaspoons vanilla extract
    • 2 tablespoons bourbon
    • 1 teaspoon ground cinnamon
    • pinch salt
    • 3 large eggs beaten lightly
    • 2 large egg yolks beaten lightly
    • ½ loaf day-old bread such as brioche or challah 5-6 cups of cubes bread

    Topping

    • 2 tablespoons unsalted butter melted
    • ¼ cup granulated sugar
    • 1 tablespoon ground cinnamon

    Bourbon Sauce

    • 8 tablespoons unsalted butter 1 stick
    • ¾ cup powdered sugar
    • 1-2 tablespoons bourbon
    US Customary - Metric

    Instructions

    • 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 from the heat and allow to cool while you prepare the eggs and bread.
    • In a separate bowl whisk eggs and yolks. Set aside.
    • Cut the bread into 2-inch cubes. Spread a thin layer of butter over the bottom and sides of a 4-to-6-cup baking dish and fill it with the cubed bread.
    • 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 egg mixture into the warmed milk. This is called tempering and it prevents the eggs from scrambling when they’re added to hot liquid.
    • Pour the milk mixture over the cubed bread, gently pressing the top layer down to soak in the liquid. Let the mixture sit for an hour. Alternately, cover with foil and place in the fridge overnight to bake the next day.
    • Heat the oven to 350ºF. Prepare the topping: Melt the 2 tablespoons of butter and drizzle on top of the bread mixture. Stir together the cinnamon and sugar then sprinkle on top of the bread mixture.
    • 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, or with ice cream.
    • Make the Bourbon Sauce (optional): Melt butter in a small saucepan. Add the powdered sugar whisking until there’s no lumps. Add the bourbon and whisk again. Pour over bread pudding just prior to serving

    Notes

    • To prepare ahead of time: Prepare through step 5, cover and place int he fridge overnight. Continue with step 6 the next morning
    • To store: Place in an airtight container and store in the the refrigerator for up to 5 days
    • To reheat: For best results, add a splash of milk, half and half or cream then warm your bread pudding in a 350°F 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
    • To freeze: Be sure the bread pudding has come to room temperature before attempting to store it for freezing. 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. Freeze for up to 3 months
    • Adapted from NY Times

    Nutrition

    Serving: 8serving | Calories: 555kcal | Carbohydrates: 62g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 225mg | Potassium: 351mg | Fiber: 1g | Sugar: 48g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 2mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    BreadsIntermediateCondensed Milk
    « Pull Apart Pizza Bread
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