After making multiple loaves of Three Rise Sandwich Bread, I wanted another way to use it and came up with this Tres Leches Bread Pudding. I didn’t follow any single recipe — a quick search shows many variations, and even Betty Crocker has a version — but I fashioned one that’s simple, rich, and ideal for using slightly sweet sandwich bread.
How to Make It
Tres Leches Bread Pudding is straightforward: cube a slightly sweet bread, place the pieces in a baking pan, pour over a milk-and-egg custard, and bake the dish in a water bath. You can serve the pudding warm, room temperature, or cold; chilling it and letting it come back to room temperature highlights the flavors and firms the texture. This version produces a firmer bread pudding that isn’t overly sweet on its own — the sweetened whipped cream and a drizzle of caramel or your favorite sauce balance the flavors beautifully.
8-Inch Pan Tres Leches Bread Pudding
I made an 8-inch square pan version to use roughly half a loaf of sandwich bread. This yields about 6–8 servings, depending on portion size. Small slices with a spoonful of caramel and some fresh berries on the side make for pretty plating and a great flavor contrast. The recipe is flexible: you can swap in challah or brioche if you prefer, but the slightly sweet sandwich bread works wonderfully.
Half a Can of Condensed Milk
This recipe calls for 196 grams (about 7 oz) of sweetened condensed milk — roughly half of a standard 14 oz can common in the United States. That will leave you with a half can to use later; store the remainder in a glass or food-safe container in the refrigerator and use within a week. Leftover condensed milk is great for small desserts, coffee drinks, or baking projects.
Loaf Pan Bread Pudding
If you prefer a smaller batch, halve the ingredients and bake in an 8½ x 4½-inch loaf pan. I tested this recipe as both an 8-inch square and a loaf pan; bake time is similar between the two. A loaf pan gives you a taller, slightly different texture, but the flavor remains the same.
A Few More Tips
- Use about ½ pound of bread; adding too much bread can make the pudding dry.
- I like small bits of crust in mine for texture, but you can omit crust if you prefer a uniform crumb.
- Choose a bread with a touch of sweetness for the best balance.
- Be careful when removing the foil after baking — steam can be very hot.
- If you prefer convenience, a whipped topping like Cool Whip can replace homemade sweetened whipped cream.
- Tres Leches Bread Pudding freezes well, though the texture may change slightly after thawing.
Recipe — Tres Leches Bread Pudding
Tres Leches Bread Pudding
An easy, crowd-pleasing bread pudding made with sweetened condensed milk and a trio of milks — perfect for using slightly sweet sandwich bread.
Prep Time: 20 mins Cook Time: 50 mins Cooling/Chilling: 4 hrs Total Time: ~5 hrs 10 mins
Servings: 6–8 Course: Dessert Cuisine: American
Ingredients
- Butter, for greasing the baking dish
- ½ pound good-quality white bread or brioche, cut into small chunks
- 2 large eggs
- 2 large egg yolks
- ¾ cup heavy cream (about 170 g)
- ½ can sweetened condensed milk (about 196 g)
- ¾ cup whole milk (about 170 g)
- 1 cup evaporated milk (about 230 g)
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Whipped Cream Topping
- 1 cup heavy cream
- ¼ cup powdered sugar, or to taste
- ½ teaspoon vanilla
- Caramel sundae sauce or your favorite drizzle for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with butter.
- Place the cubed bread evenly in the prepared pan.
- In a large bowl, whisk together the eggs and egg yolks. Add the heavy cream, sweetened condensed milk, whole milk, evaporated milk, vanilla, and salt; whisk until smooth.
- Pour the milk-and-egg mixture over the bread, allowing it to sink in. Gently press the bread pieces so they absorb as much custard as possible; some liquid may remain.
- Let the bread sit for 5–10 minutes while you bring a large pot of water to a boil.
- Tightly cover the baking pan with foil and set it inside a larger roasting pan or baking dish. Pour the boiling water into the outer pan until it reaches about halfway up the sides of the baking pan. If needed, top up with hot tap water.
- Bake covered for 25 minutes. Remove the foil and continue baking for another 25 minutes, or until the top is lightly browned and the custard is set.
- Allow the pudding to cool completely, then chill if you prefer it cold. Chilling for several hours helps the flavors meld and gives a firmer texture.
- Just before serving, whip 1 cup heavy cream with powdered sugar and vanilla to soft peaks and spread or pipe over the chilled pudding. Drizzle with caramel sauce and serve with fresh berries if desired.
Notes
I often use slightly sweet sandwich bread in this recipe, but challah or brioche also work wonderfully. Adjust sweetness of the whipped cream to suit your taste.