If you’re looking for a rich, cosy dessert that turns leftover bread into something special, this condensed milk bread pudding is it.
Using sweetened condensed milk instead of a standard custard makes this pudding extra soft, gently sweet, and super indulgent, with a lightly crisp top and a fluffy centre. It’s easy to prepare, perfect for making ahead, and ideal served warm with custard, ice cream, or toffee sauce.
Why You’ll Love This Condensed Milk Bread Pudding
- Richer than classic bread pudding thanks to condensed milk
- Uses simple cupboard ingredients
- Perfect for leftover or fresh bread
- Can be made ahead and baked later
- Soft and fluffy inside with a lightly crisp top
From My Kitchen
I usually bake these in individual moulds for crispy edges, but this recipe works just as well baked in one dish that you can share.
I’ve made bread pudding many times over the years, but using condensed milk was new for me. It adds sweetness and richness without needing cream, and the custard soaks into the bread easily.
What Is Condensed Milk Bread Pudding
This bread pudding is a simple dessert made with leftover bread that is soaked in a rich condensed milk custard, then baked until golden. The result is a gorgeous crisp exterior and a nice soft moist fluffy interior.
Bread Pudding With Condensed Milk
A lot of recipes will make a bread pudding using a standard custard made with whole milk or even a mixture with double cream. After trying using condensed milk, I was converted. Condensed milk is so much richer and brings some extra sweetness and vanilla notes to the bread pudding.
Ingredients
Bread – the great thing about bread pudding is it works with all leftover bread. Some people love using brioche as it is extra rich but any bread will work here. A lot of people feel that stale bread is best, but you have to soak it a lot longer, I find. I just use fresh bread if I don’t have any older bread and I like the softer texture of the pudding when using fresh bread. Either way this recipe will work with fresh or stale bread.
Sweetened condensed milk – you can use just plain old milk but the flavour of condensed milk really is far superior and richer. It can be quite thick. I mix it with a little whole milk for making the custard so that the bread soaks it all up nicely
Eggs – I use just egg yolks for this recipe as that is how I make a custard, using just yolks. I find the custard is much richer this way than using whole eggs, but whole eggs can be used.
Brown sugar – brown sugar contains more moisture (makes for a softer pudding) and better flavour. I prefer to use this to white sugar but white will work if it is all you have.
Vanilla – vanilla extract helps to give extra flavour to the overall pudding
Cinnamon – bread pudding isn’t bread pudding without a little warm hit of cinnamon in the background, it goes so well with the custard and vanilla flavours.
Ingredient Notes (From My Kitchen)
Brown sugar: Adds moisture and deeper flavour than white sugar.
Bread: Almost any bread works. Fresh bread gives a softer pudding; stale bread needs a longer soak. Brioche makes it extra rich.
Condensed milk: I loosen it with a little whole milk so the bread absorbs it evenly.
Egg yolks: Using yolks gives a richer custard, but whole eggs work if needed.
How To Make Condensed Milk Bread Pudding
This bread pudding is quick to prepare and mostly hands-off — just soak, bake, and enjoy.
Super quick and easy just follow these simple steps:
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Cut the bread into half inch cubes and set aside
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Make the custard by whisking egg yolks, sugar, condensed milk, whole milk, and cinnamon together
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Pour the custard over the bread and stir to combine thoroughly
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Leave to soak for half an hour to let the bread soak up all the custard
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Spoon into individual greased dariole moulds. Top wth some demerara sugar then bake at 1800C until crisp and golden
When the puddings are ready, leave to sit in the tins for 5 minutes then pop out into a clean towel and plate up. Serve with ice cream, custard or a toffee sauce.
How can you tell when bread pudding is cooked?
If you are unsure if your puddings are ready, use a skewer to insert into the middle of the puddings. If the skewer comes out clean, then the puddings are ready. It should take around 35 minutes to bake these little puddings.
Tips From My Kitchen
Rest for 5–10 minutes after baking before unmoulding
Let the bread soak for at least 30 minutes
Press the bread gently into the custard
Demerara sugar gives the best crunchy top
What Could Go Wrong (And How to Fix It)
The pudding is dry
→ Not enough soaking time or oven too hot.
The centre feels too soft
→ Bake 5 more minutes and let it rest — it firms up as it cools.
The top browns too quickly
→ Cover loosely with foil for the final 10 minutes.
Variations
- Add raisins, sultanas, or chopped dates
- Stir through chocolate chips for a dessert-style twist
- Swap cinnamon for nutmeg or mixed spice
- Bake in one medium dish instead of individual moulds
Storage & Make Ahead
This condensed milk bread pudding can be assembled and soaked overnight in the fridge, then baked the next day.
Leftovers will keep for 2–3 days refrigerated. Reheat gently in the oven or microwave until warmed through.
Try Another Recipe
Condensed Milk Bread Pudding
Ingredients
- 4 slices of bread around 190g
- 1 can condensed milk
- 150 ml whole milk
- 2 egg yolks
- 1 tsp cinnamon
- 2 tbsp sugar
- 1 tsp vanilla extract
- Demerara Sugar
Instructions
- Cut slices of bread into half inch size cubes
- Whisk together egg yolks and sugar with the cinnamon until thoroughly mixed
- Add the condensed milk and whole milk and whisk together to create the custard
- Add the bread to the custard and leave to soak for half an hour
- After soaking, fill your greased dariole moulds with the soaked bread mixture. Top off each one with any remaining custard and a generous pinch of demerara sugar
- Place in a preheated oven at 180℃ for 35 minutes
- Let the pudding cool for 10 minutes before popping out of the moulds and serve with some toffee sauce or just a sprinkling of icing sugar
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.