Condensed Milk Bread Pudding

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.

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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.

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 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.

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

Top with your chosen mix-ins.

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.

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.

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

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

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.

Continue to Content

📖 Recipe

Condensed Milk Bread Pudding

Yield: 18 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 30 minutes

Total Time: 1 hour 20 minutes

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

Print

Ingredients

Bread Pudding

• 12 cups of torn bread
• 6 large eggs
• 2 14oz cans of sweetened condensed milk
• 1 cup milk
• ⅓ cup (71g) 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 (57g) powdered sugar
• 1 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly butter a 9x13 pan.
2. Tear the bread into small pieces and place them in the casserole dish.
3. Top with your chosen mix-ins.
4. In a large bowl whisk the eggs. Add the condensed milk, brown sugar, butter, vanilla, cinnamon, and salt and whisk together.
5. Pour the custard mixture over the bread. Press the bread down until it is fully submerged in the custard.
6. Let the mixture sit for at least 30 minutes to allow the bread to fully absorb the custard.
7. Bake for 35 to 45 minutes until the bread pudding has set.
8. Allow the bread pudding to cool to room temperature.
9. Make the vanilla glaze. Whisk the powdered sugar, vanilla, and a pinch of salt together. Add the milk gradually, adding just enough until the glaze reaches your desired consistency.
10. Drizzle the glaze over the bread pudding, slice, and serve.

Notes

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

• 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 Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 323mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 9g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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