Condensed Milk Bread Pudding

5 from 16 votes

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

Prep Time10

Cook Time40

Additional Time30

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 520kcal

Author: Erica Schramek

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

US Customary - Metric

Instructions

Bread Pudding

Preheat the oven to 350°F (177°C). 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

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.

Do not swap evaporated milk for sweetened condensed milk. They are two different things. Condensed milk is both sweeter and thicker than evaporated milk.

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 on 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.

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

Nutrition