Bread Pudding (with Condensed Milk)

Bourbon sauce being poured over a slice of bread pudding.

5 from 3 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: All Recipes, Dessert

Cuisine: American

Keyword: bourbon sauce, bread pudding, condensed milk

Servings:

Calories: 555kcal

Author: Kimberlee Ho

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

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