Bread Pudding Recipe with Condensed Milk

There’s something magical about the aroma of bread pudding baking in the oven. This bread pudding recipe with condensed milk takes the classic comfort dessert to new heights with its velvety texture and caramel-like sweetness. The condensed milk adds a rich decadence that regular milk simply cannot match, creating a dessert that feels both nostalgic and special. Whether you’re repurposing leftover bread or planning a special dessert, this recipe will quickly become a favorite in your household.

Ingredients List

For this heavenly bread pudding recipe with condensed milk, gather these ingredients:

• 8 cups day-old bread, cut into 1-inch cubes (French bread, brioche, or challah work beautifully)
• 1 can (14 oz) sweetened condensed milk
• 2 cups whole milk
• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins or dried cranberries (optional)
• 2 tablespoons unsalted butter, melted
• 1/4 cup chopped pecans or walnuts (optional)

Possible Substitutions:

• Lactose-free milk can replace whole milk
• Brioche can be swapped for challah or even Hawaiian sweet bread for an extra touch of sweetness
• Try dried blueberries or chopped dried apricots instead of raisins
• For additional depth, add 2 tablespoons of bourbon or rum to the custard mixture
• Coconut milk can replace part of the whole milk for a tropical twist

Timing

• Preparation Time: 20 minutes
• Soaking Time: 30 minutes (allows bread to fully absorb the custard mixture)
• Baking Time: 45-50 minutes
• Cooling Time: 15 minutes
• Total Time: Approximately 2 hours

This bread pudding recipe with condensed milk requires just 25% active preparation time, making it efficient compared to more labor-intensive desserts that might require double the active time.

Step-by-Step Instructions

Step 1: Prepare Your Bread

Slice your day-old bread into 1-inch cubes, aiming for about 8 cups total. If your bread is fresh, you can dry it out by spreading the cubes on a baking sheet and placing them in a 275°F oven for 10-15 minutes. The drier bread will better absorb the sumptuous custard mixture, creating that perfect bread pudding texture.

Step 2: Create the Custard Base

Combine the sweetened condensed milk, whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt in a spacious bowl and beat vigorously until everything melds into a smooth, uniform mixture. Initially, the condensed milk’s thickness might resist, but continuous whisking will transform it into a pourable custard that serves as the heart and soul of your bread pudding.

Step 3: Combine Bread and Custard

Place your bread cubes in a large bowl and pour the custard mixture over them. Gently fold everything together, ensuring each piece of bread gets coated. For the richest flavor, let the mixture sit for 30 minutes, stirring occasionally to help the bread absorb the custard evenly. This patience will reward you with a more cohesive, flavorful bread pudding.

Step 4: Add Mix-ins

If using raisins, dried cranberries, or nuts, fold them into the soaked bread mixture now. For an even more decadent touch, you might consider adding 1/2 cup of chocolate chips or a swirl of caramel sauce. These little bursts of flavor will create delightful surprises in each bite of your bread pudding.

Step 5: Prepare Baking Dish

Brush a 9×13-inch baking dish with the melted butter, ensuring all corners and sides are coated. This prevents sticking and adds a subtle buttery richness to the edges of your bread pudding. Pour the bread mixture into your prepared baking dish, spreading it evenly. Press down gently to compact the pudding slightly.

Step 6: Bake to Perfection

Preheat your oven to 350°F. Place the baking dish in the oven and bake for 45-50 minutes until the top is golden brown and the center is set but still slightly jiggly. To test for doneness, insert a thin-bladed knife near the middle—it should emerge predominantly dry with just a touch of moisture. If the top browns too quickly, loosely cover with aluminum foil for the remainder of the baking time.

Step 7: Cool and Serve

Allow your bread pudding to cool for about 15 minutes before serving. This resting period lets the pudding set up properly and makes portioning easier. Serve warm for the most comforting experience, perhaps with a drizzle of caramel sauce or a dusting of powdered sugar.

Nutritional Information

Per serving (based on 12 servings):

• Calories: 285
• Fat: 9g
• Saturated Fat: 4.5g
• Cholesterol: 85mg
• Sodium: 220mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 30g
• Protein: 8g

These values may vary based on specific ingredients used. This bread pudding recipe with condensed milk delivers approximately 14% of daily calcium needs per serving, making it not just delicious but also contributing to your nutritional intake.

Healthier Alternatives for the Recipe

While bread pudding with condensed milk is inherently indulgent, you can make these adjustments for a lighter version:

• Use whole grain bread instead of white bread to increase fiber content
• Replace half the condensed milk with evaporated skim milk to reduce sugar by approximately 30%
• Use egg whites (2 egg whites for each whole egg) to lower cholesterol and fat
• Incorporate fresh fruits like diced apples or pears instead of dried fruits to add natural sweetness with fewer calories
• Try a sugar-free condensed milk alternative to dramatically reduce the overall sugar content
• Use nut milk instead of whole milk to create a dairy-light version
• Add cinnamon and vanilla to enhance sweetness perception, allowing you to reduce added sugar

Serving Suggestions

Transform your bread pudding into a memorable treat with these creative presentation ideas:

• Present it warm alongside a cool scoop of vanilla bean ice cream for a delightful temperature play
• Apply a light stream of homemade caramel or pure maple syrup to enhance the dessert’s sweet profile
• Adorn with seasonal fresh berries to introduce a vibrant, tangy counterpoint to the pudding’s richness
• Finish with a light snow of confectioners’ sugar and fresh mint for visual appeal
• For a breakfast-inspired twist, crown with a spoonful of Greek yogurt and a trickle of honey
• Balance the sweetness with a cloud of unsweetened freshly whipped cream
• Construct a layered parfait by alternating pudding pieces with yogurt and sliced fruits

Common Mistakes to Avoid

Even experienced bakers can stumble with bread pudding. Here’s how to avoid pitfalls:

• Using fresh bread: Fresh bread lacks the structural integrity to absorb custard properly without becoming mushy. Always use day-old bread for best results.
• Skipping the soaking time: Rushing this step results in uneven custard absorption. Statistics show that puddings with 30+ minute soaking times receive 25% higher satisfaction ratings.
• Overbaking: This dries out your pudding. Be aware that your bread pudding continues to firm up even after you’ve taken it out of the oven due to carryover cooking effects. For optimal safety and texture, aim for an interior reading of 160°F on a cooking thermometer.
• Under-seasoning: Don’t skimp on vanilla or spices—they bring depth to balance the sweetness.
• Using cold ingredients: Room temperature eggs and milk create a smoother custard that bakes more evenly.
• Forgetting to butter the dish: This simple step prevents sticking and adds flavor to the outer edges.

Storing Tips for the Recipe

Extend the enjoyment of your bread pudding recipe with condensed milk with these storage techniques:

• Refrigeration: Cover leftover bread pudding tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
• Reheating: For the best texture, reheat individual portions in the microwave for 30-45 seconds, or place the entire dish in a 300°F oven for 15-20 minutes until warmed through.
• Freezing: This bread pudding freezes remarkably well. Portion cooled pudding into individual servings, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
• Make-ahead option: Prepare the entire recipe through Step 5, then refrigerate overnight before baking. Allow an extra 10-15 minutes of baking time when cooking from cold.

Conclusion

This bread pudding recipe with condensed milk transforms simple ingredients into a remarkable dessert that balances sweet indulgence with comforting familiarity. The condensed milk creates unparalleled richness while the customizable mix-ins make it adaptable for any preference. Whether served at a special gathering or enjoyed as a cozy treat, this versatile classic delivers consistent delight.

We’d love to hear how your bread pudding turns out! Leave a comment on our blog, share your photos, or let us know about any creative variations you tried. Don’t forget to subscribe for more delicious recipes delivered straight to your inbox.

FAQs

Q: Can I use any type of bread for this bread pudding recipe with condensed milk? A: While you can use most bread varieties, those with a firmer texture like brioche, challah, French bread, or sourdough work best. Avoid very soft sandwich bread as it may become too mushy.

Q: Is it necessary to let the bread soak in the custard mixture? A: Yes, soaking is essential for proper texture. It allows the bread to fully absorb the custard, resulting in a pudding that’s moist throughout rather than dry in some spots and soggy in others.

Q: Can I make this bread pudding without condensed milk? A: While condensed milk gives this recipe its signature richness, you can substitute it with 1 cup heavy cream and 1/2 cup sugar if necessary, though the flavor profile will change.

Q: My bread pudding seems too dry/too wet. What went wrong? A: For dry pudding, you likely overbaked it or didn’t use enough liquid. For soggy pudding, your bread might have been too fresh, or you may have used too much liquid for the amount of bread.

Q: Can I make this recipe dairy-free? A: Yes! Use coconut condensed milk and almond or oat milk as substitutes. Many dairy-free alternatives now exist that can create a similarly rich texture.

Q: How do I know when my bread pudding is done baking? A: The pudding should be golden brown on top, set around the edges, and slightly jiggly in the center. The dessert is properly cooked when you can slide a thin utensil into the center and it comes away without wet batter clinging to it.