Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke
Active time:
15 min.
Total time:
2 hours, 10 min.
Yield
Serves 12 (serving size: about 1 cup) 

Everyone who tasted this bread pudding loved it, and we bet everyone you make it for will love it too. This bread pudding has classic tres leches flavors: It’s super creamy and milky, and lightly spiced with cinnamon, but not overpowering. Instead, the cinnamon adds warmth. The dulce de leche's deep caramel flavors take this to the next level. You can find canned dulce de leche right by the sweetened condensed milk. Feel free to let this soak overnight in the fridge before baking—you’ll just need to skip the hour at room temp if you decide to. Serve with even more dulce de leche and a warm cup of coffee. 

How to Make It

Step 1

Lightly coat a 13- x 9-inch glass baking dish with cooking spray. Whisk together eggs, egg yolks, condensed milk, evaporated milk, vanilla, cinnamon, 3 1/2 cups of the half-and-half, and 3/4 teaspoon of the salt in a large bowl. Stir in bread cubes. Let stand at room temperature 1 hour, stirring once after 20 minutes and once after 40 minutes. Meanwhile, preheat oven to 325°F.

Step 2

Pour bread mixture into prepared baking dish; cover with aluminum foil. Bake in preheated oven 25 minutes. Uncover; continue baking until custard is just set, about 20 minutes. Remove from oven; let stand 15 minutes.

Step 3

Whisk together dulce de leche and remaining 1/4 cup half-and-half and 1/4 teaspoon salt in a medium-size microwavable bowl. Microwave on HIGH until warm and smooth, about 30 seconds. Drizzle warm sauce over bread pudding, or serve on the side. 

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