Get ready to experience a dessert that's about to revolutionize your sweet tooth! Tres Leches Bread Pudding is not just another dessert - it's a creamy, dreamy journey through Mexican culinary magic that transforms simple ingredients into an extraordinary treat. Imagine a dessert so rich and decadent that it literally soaks up three kinds of milk, creating a melt-in-your-mouth experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 loaf of stale bread, cubed
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter or non-stick cooking spray.
- Cut the stale bread into 1-inch cubes and spread them evenly in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs until well beaten. Add vanilla extract and mix thoroughly.
- In a separate large bowl, combine evaporated milk, sweetened condensed milk, and whole milk. Whisk these three milks together until fully incorporated.
- Slowly pour the milk mixture into the beaten eggs, whisking constantly to create a smooth custard base.
- Pour the entire custard mixture evenly over the bread cubes, ensuring all bread pieces are saturated. Let the bread soak for 10-15 minutes, pressing down gently to help absorption.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pudding is set with a slight jiggle in the center.
- While the pudding bakes, prepare the vanilla cream sauce by combining heavy cream and sugar in a small saucepan. Heat over medium-low heat, stirring constantly until sugar dissolves and cream is warm.
- Remove the bread pudding from the oven and let it cool for 10-15 minutes.
- Drizzle the warm vanilla cream sauce over the bread pudding just before serving. For best results, serve slightly warm or at room temperature.
Tips
- Use stale bread for the best texture - day-old bread absorbs the milk mixture more effectively and prevents a soggy result.
- Make sure to press the bread cubes gently when adding the milk mixture to ensure even absorption.
- Don't rush the soaking process - let the bread sit in the milk mixture for 10-15 minutes before baking.
- Watch the pudding carefully while baking to achieve a golden-brown top without overcooking.
- The pudding should have a slight jiggle in the center when done - it will continue to set as it cools.
- For an extra indulgent touch, serve the pudding warm with the vanilla cream sauce drizzled on top.
- This dessert can be prepared ahead of time and reheated, making it perfect for dinner parties and gatherings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 12g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 160mg
