Name: Condensed Milk Bread Pudding
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
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

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Try upping your dessert game with this simple way to use leftover bread – condensed milk bread pudding. Soft sweet and addictive you will definitely be wanting seconds…

This bread pudding recipe with condensed milk is so easy to make and can be whipped up in no time. It makes full use of leftovers and cupboard staples. This dessert can be made the night before. The bread can be left to soak in all that gorgeous condensed milk custard. Next again day you pop it in the oven and bake and voila – warm sticky gorgeous bread pudding.

Contents

1 What Is Condensed Milk Bread Pudding

2 Bread Pudding With Condensed Milk

3 Ingredients

4 How To Make Condensed Milk Bread Pudding

5 How can you tell when bread pudding is cooked?

6 Try Another Recipe

7 Condensed Milk Bread Pudding

7.1 Ingredients

7.2 Instructions

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.

How To Make Condensed Milk Bread Pudding

Super quick and easy just follow these simple steps:

Cut the bread into half inch cubes and set aside
Make the custard by whisking egg yolks, sugar, condensed milk, whole milk, and cinnamon together
Pour the custard over the bread and stir to combine thoroughly
Leave to soak for half an hour to let the bread soak up all the custard
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.

Bread pudding cut open to show inner crumb

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