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    Raspberries and Kohlrabi » Recipes » Dessert

    Condensed Milk Bread Pudding

    Published: Sep 26, 2022 · Modified: Aug 23, 2023 by Erica Schramek

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    Sweet and creamy Condensed Milk Bread Pudding is incredibly easy to make. Customize this bread pudding recipe by adding your favorite mix-ins.

    Bread pudding is basically a baked french toast casserole. Stale bread cubes is soaked in rich sweetened egg-based custard and then baked.

    It has a crisp exterior and a rich custardy center. Adding sweetened condensed milk to the bread pudding lightly sweetens the custard and adds richness.

    All you need are a few simple ingredients to transform day-old breadinto an easy decadent dessert.

    Close up of condensed milk bread pudding.

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    Jump to:
    • Why You Will Love This Recipe
    • What Bread is Best for Bread Pudding?
    • Ingredients
    • Equipment
    • Directions
    • Serving Suggestions
    • Variations
    • Storage
    • Frequently Asked Questions
    • Tips
    • 📖 Recipe
    • More Condensed Milk Desserts
    • 💬 Comments

    Why You Will Love This Recipe

    • This easy bread pudding can easily be assembled the night before. The next day all you have to do is pop the bread pudding in the oven and bake.
    • Bread pudding makes a delicious holiday dessert or can be served for brunch.
    • Easily customize this recipe with your favorite mix-ins. See the suggestions listed below.

    Try one of these other delicious fall bakes: Apple Pecan Scones, Fresh Apple Cake, or Sourdough Apple Muffins.

    What Bread is Best for Bread Pudding?

    Bread pudding is a great way to use up stale leftover bread. Bread pudding can be made with just about any bread. I have even made one with a stale batch of hot dog buns before.

    Tip: I will save odds and ends of different types of bread in a zip-top bag in the freezer until I have enough to make a batch of bread pudding.

    If you want to purchase bread specifically to make bread pudding here are a few suggestions.

    • French Bread
    • Italian Bread
    • Challah Bread
    • Brioche Bread
    • Crescent Rolls

    The most important thing to remember is the bread should be stale to better soak up the custard mixture. Check out this post on how to dry bread to easily turn your fresh bread into dry bread.

    Ingredients

    You only need a few simple ingredients to make this delicious recipe. You probably already have all of them stocked in your pantry.

    Condensed milk ingredients on a dark background.

    Bread: You can use just about any bread you want to use to make bread pudding. The most important thing to remember when choosing what bread to use is that stale bread will do a better job of soaking up the rich custard.

    Large Eggs: Eggs add richness and structure to the bread pudding helping to hold it all together.

    Sweetened Condensed Milk: Condensed milk adds a rich creamy delicious flavor to the bread pudding. Do not confuse it with evaporated milk which is not as sweet nor as thick as condensed milk.

    Milk: Use whatever milk you have on hand skim, 2%, whole, dairy, or non-dairy.

    Brown Sugar: You can easily substitute white granulated sugar for brown sugar but I think using brown sugar adds a nice caramel flavor.

    Unsalted Butter: Melted butter adds a rich buttery flavor and helps to keep the bread pudding from sticking to the dish.

    Vanilla Extract

    Ground Cinnamon

    Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

    Mix-Ins: Raisins are the traditional addition to bread pudding but there are plenty of other options to choose from. See below for some of my recommendations.

    Vanilla glaze ingredients on a dark background.

    Vanilla Sauce

    Powdered Sugar

    Salt

    Vanilla Extract

    Milk: Make sure to add the milk slowly. Adding just enough to make the glaze the consistency you want.

    See the recipe card for quantities.

    Equipment

    9x13 Casserole Dish: If you don't have a 9x13 pan you can substitute two 8x8 pans. You may need to reduce the baking time if using smaller pans.

    Directions

    Heat oven to 350 degrees Fahrenheit. Grap either a 9x13 or two 8x8 baking dishes. Lightly butter the sides of the baking dish.

    Torn bread in a white casserole dish.
    Torn bread and apples in a white casserole dish.

    Tear the bread into small pieces and place the bread pieces into the casserole dish.

    Top with your chosen mix-ins.

    Bread pudding custard in a glass bowl.
    Torn bread soaking in custard in a white casserole dish.

    In a large mixing bowl whisk the eggs. Add the condensed milk, brown sugar, butter, vanilla, cinnamon, and salt and whisk together.

    Pour the milk mixture over the bread mixture. Press the bread down until it is fully submerged in the custard.

    Unbaked condensed milk bread pudding in a white baking dish.
    The above bread pudding was refrigerated overnight. All of the custard has been absorbed by the bread. This helps to create a firm bread pudding that doesn't weep.

    Let the mixture sit for at least 30 minutes to allow the bread to fully absorb the custard.

    Tip: You can also assemble the bread pudding ahead of time, cover it with foil, and refrigerate it overnight for a quick and easy breakfast.

    Close up of condensed milk bread pudding.

    Bake for 30 to 40 minutes until the bread pudding has set.

    Allow the bread pudding to cool to room temperature.

    Make the vanilla glaze. Whisk the powdered sugar, vanilla, and a pinch of salt together in a small bowl. Add the milk gradually, adding just enough until the glaze reaches your desired consistency.

    Drizzle the glaze over the bread pudding, slice, and serve.

    Serving Suggestions

    If serving bread pudding for breakfast, top it with your favorite fruit and maple syrup.

    If serving bread pudding for dessert, top it with some freshly whipped cream, a scoop of ice cream, or a sprinkle of powdered sugar.

    Variations

    For this recipe, I peeled and diced two apples to mix into the bread pudding.

    Add a splash of your favorite liquor to add additional boozy flavor. Some of my favorites include whiskey or orange liqueur.

    Add your favorite mix-ins to make this recipe your own.

    • Raisins: use either golden raisins or traditional brown raisins you can also add other dried fruit such as cranberries or cherries
    • Chopped Fresh Fruit: Try apples, plums, peaches, and berries including strawberries, blueberries, raspberries, and blackberries.
    • Chopped Nuts: Try pecans, walnuts, almonds, or cashews
    • Shredded Coconut
    • Chocolate Chips
    Slice of condensed milk bread pudding on a white plate.

    Storage

    Store leftovers in an airtight container and refrigerate for up to 5 days.

    To Freeze: Allow the bread pudding to cool completely after baking. Cut into slices and wrap each slice in plastic wrap and place them in a ziplock bag. Freeze for up to three months.

    To Thaw: Place the frozen bread pudding in the refrigerator for about 24 hours.

    To Reheat: Cover with aluminum foil and bake in a 300-degree Fahrenheit oven for 15 to 20 minutes. To reheat individual servings place on a microwave-safe plate and heat in 30-second increments on high until heated through.

    Frequently Asked Questions

    How do you know when homemade bread pudding is done?

    When fully cooked bread pudding will have a puffy golden brown crispy top. The bread pudding will also firm up with very little wobble. Insert a toothpick or cake tester into the center of the bread pudding. If it comes out clean the bread pudding is done.

    You can also check the internal temperature using an instant-read thermometer. When fully baked bread pudding should have an internal temperature of 160 degrees Fahrenheit.

    Do you serve bread pudding warm or cold?

    Bread pudding can be served warm, at room temperature, or cold.

    Tips

    • Avoid pre-sliced bread. Using a whole loaf of bread will allow you to tear the bread into larger pieces which will hold up better than thinner slices.
    • Dry bread will soak up the custard better than fresh bread. Check out this post on how to dry bread to easily turn your fresh bread into dry bread.
    • Let the bread pudding rest for at least 30 minutes to allow the custard to fully absorb.
    • Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.

    📖 Recipe

    Close up of condensed milk bread pudding in a white baking dish.

    Condensed Milk Bread Pudding

    Author: Erica Schramek
    Sweet and creamy Condensed Milk Bread Pudding is incredibly easy to make. Customize the bread pudding by adding your favorite mix-ins.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Additional Time 30 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 18 servings
    Calories 520 kcal

    Equipment

    • 9x13 casserole dish

    Ingredients
     
     

    Bread Pudding

    • 12 cups of torn bread
    • 6 large eggs
    • 2 14 oz. cans of sweetened condensed milk
    • 1 cup milk
    • ⅓ cup brown sugar
    • 4 tablespoons melted butter plus more for buttering the baking dish
    • 3 tablespoons vanilla extract
    • 2 teaspoons ground cinnamon
    • 1 teaspoon kosher salt

    Vanilla Glaze

    • ½ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoons milk

    Instructions
     

    Bread Pudding

    • Preheat the oven to 350 degrees Fahrenheit. Lightly butter a 9x13 pan.
    • Tear the bread into small pieces and place them in the casserole dish.
    • Top with your chosen mix-ins.
    • In a large bowl whisk the 6 large eggs. Add the 2 14 oz. cans of sweetened condensed milk, 1 cup milk, ⅓ cup brown sugar, 4 tablespoons melted butter , 3 tablespoons vanilla extract, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt and whisk together.
    • Pour the custard mixture over the bread. Press the bread down until it is fully submerged in the custard.
    • Let the mixture sit for at least 30 minutes to allow the bread to fully absorb the custard.
    • Bake for 35 to 45 minutes until the bread pudding has set.
    • Allow the bread pudding to cool to room temperature.

    Vanilla Glaze

    • Whisk the ½ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt together. Add the 1 tablespoons milk gradually, adding just enough until the glaze reaches your desired consistency.
    • Drizzle the glaze over the bread pudding, slice, and serve.

    Notes

    Storage
    Store leftovers in an airtight container and refrigerate for up to 5 days.
    Tips
    • Avoid pre-sliced bread. Using a whole loaf of bread will allow you to tear the bread into larger pieces which will hold up better than thinner slices.
    • Dry bread will soak up the custard better than fresh bread.
    • Let the bread pudding rest for at least 30 minutes to allow the custard to fully absorb.
    • Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.

    Nutrition

    Serving: 1gCalories: 520kcalCarbohydrates: 84gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 63mgSodium: 923mgPotassium: 275mgFiber: 6gSugar: 17gVitamin A: 184IUVitamin C: 0.3mgCalcium: 230mgIron: 6mg
    Tried this recipe?Let us know how it was!

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    If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

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    1. Donna Ramirez says

      February 21, 2023 at 8:52 am

      I'll try all of these they sound so yummy my husband loves bread pudding so I'll try that first thank you so much

      Reply

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    Hi! I'm Erica

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    I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

    I love helping others discover their love for food, just like I have. I'm all about cooking with fresh, seasonal ingredients. Some of my recipes are quick and easy, while others require a little extra love and effort.

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