Condensed milk bread pudding has all of the flavor and texture you love, but the custard is extra simple to make thanks to the help of a can of sweetened condensed milk. It is comfort food at its best and tastes like it came from grandma’s kitchen.
There is just something cozy about a helping of bread pudding. I just love the way the little bits of crunch on top give way to a soft, luscious pudding underneath.
Of course, the cinnamon and vanilla are like a warm hug for your tastebuds. Enjoy it on its own, or with your favorite toppings.
What is bread pudding?
Bread pudding is a great way to turn stale bread into dessert. Unlike a traditional pudding, like chocolate pudding, it can be served in pieces like cake or a baked condensed milk rice pudding.
Pieces of stale bread are soaked in a custard made from milk, eggs, vanilla, cinnamon, and more. A lot of recipes use either heavy cream or melted butter for richness and sugar for sweetness.
This recipe uses a can of sweetened condensed milk to get both even easier. The custard only takes a minute or two to put together, and it tastes amazing.
Do you have to put raisins in bread pudding?
In my mind, a classic bread pudding involves raisins. If it is the chewy texture that bothers you, try rehydrating them before you use them.
You can plump the raisins back up by soaking them in warm water for 10-15 minutes. Or try soaking them in apple or orange juice for even more flavor.
You can even soak them in your favorite liquor if you prefer. There are so many tasty ways to make those raisins even better.
Or you can try other dehydrated fruits. Craisins are great in bread pudding and rice pudding. Dried apricots or cherries would be good as well.
If you want added fruit flavor but don’t like dried fruits, try making my banana bread pudding. The bananas add great flavor without any chewy texture.
What kind of bread is best for bread pudding?
You can use almost anything you have. My grandma always used stale sandwich bread, so that is what I tend to use as well.
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However, French bread makes great bread pudding. Naturally sweeter breads work well, too, so try using challah or brioche.
Hot dog and hamburger buns even work if that is what you have. Or try using stale donuts for an extra special treat.
This recipe uses most of a 1 pound loaf. You can mix and match whatever you have to get roughly that amount.
It is also forgiving, so a little more or less bread will still be good.
What if I don’t have stale bread?
If you only have fresh bread and you just can’t wait to make bread pudding, don’t despair. You can cube the bread and put it in a 350F oven for 5-10 minutes to dry it out a bit.
How do you know when bread pudding is done?
When you insert a knife in the center of the bread pudding, it should come out mostly clean. If there is wet egg mixture on the knife, you need to bake it longer.
How do you serve bread pudding?
Bread pudding is pretty versatile. There really isn’t a wrong way to enjoy it. It is wonderful warm or at room temperature.
You can even eat it cold if those leftovers are calling your name.
It is wonderful as is, but a lot of people like to serve it with a custard sauce, whipped cream, or ice cream. You can even serve it with fresh fruit.
I personally like to drizzle a little bit of maple syrup over it. It adds to those warm flavor notes and makes it extra tasty.
Honestly, you could even call it French toast casserole and serve it for breakfast. That way you can enjoy it any time of day!
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bread pudding for up to 3 months.
Condensed Milk Bread Pudding
Ingredients
- 12-16 ounces bread stale
- 1 cup raisins optional
- 14 ounces sweetened condensed milk
- 3 cups milk
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Cut 12-16 ounces bread into one inch cubes. Distribute in a greased 9×13-inch pan.
- If using 1 cup raisins, sprinkle over the bread cubes.
- In a large bowl, stir together the 14 ounces sweetened condensed milk, 3 cups milk, 3 large eggs, 2 teaspoons vanilla extract, ½ teaspoon salt and 1 teaspoon ground cinnamon until uniform.
- Pour custard over bread cubes in pan. Soak for 15-30 minutes. Or cover and refrigerate for up to 24 hours before baking.
- Preheat oven to 350℉. Bake for 35-45 minutes or until a knife inserted in the center comes out without any wet egg mixture.
- Serve warm or at room temperature. Refrigerate leftovers.
Notes
- Stale bread soaks up the custard mixture without getting too soggy. You can bake fresh bread cubes in a 350℉ oven for 5-10 minutes to simulate stale bread.
- Almost any bread works well for bread pudding. Try using sandwich bread, French bread, challah, or even leftover hot dog or hamburger buns.
- The old Eagle Sweetened Condensed Milk cookbook recommends using just condensed milk and water to make bread pudding. We prefer the rich creaminess of using whole milk. You can use whatever milk you have on hand, or try using water if you prefer.
- Cover leftovers and store in the refrigerator for up to 5 days or freeze for up to 3 months.
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Thank you!
I use my mums bread and butter pudding recipe. Very similar. I’m 70 so it’s probably an old one. I love that you use grandma’s recipes. It seems to be the food that binds the generations together. I now make for my grandies.
I love how food and recipes can span generations. It is such a tasty way to show love and keep traditions alive!
Your recipes sound simple and delicious.
Cannot wait to try one.
In fact, Bread Pudding will be my first
ThankYou
Thank you! I hope you enjoy the bread pudding!
I made this using dried blueberries because we don’t like raisins. I thought it was a bit dull and not quite sweet enough. Maybe more cinnamon? Add some nutmeg? More vanilla? I saw other recipes added brown sugar and butter. I will probably try one of those next time.
That’s interesting. Not sweet enough is not a criticism I normally get. 😆 Everyone’s tastes are definitely different. Brown sugar and butter are always welcome in a dessert as far as I am concerned. I hope you find your perfect recipe.
Can you use a metal bakeing pan?
Yes, you can use a metal pan for bread pudding. My grandma always did!
I wish you would, if you know, what decade these vintage recipes were from. Thanks.
That’s a good idea. Most of them come from recipe cards that don’t have dates, but I might be able to get a rough idea on some.
My husband said it was good. That was my ultimate accomplishment. He is truly “Mikey”. He hates everything. Thanks for giving me a great confidence booster. So simple. I soaked the raisins & it plumped them up nicely. Great recipe.
I am so happy that you both liked it! It is always fun to find something a picky eater will enjoy!
I made this bread pudding for a Sunday dessert using SunMaid raisin bread. I added sautéed apples and walnuts. It was delicious. I will keep this recipe for future use. Thank you!
Yum! Apples and walnuts sounds like delicious additions.
I substituted dried cranberries for the raisins and added 1/2 C. chopped walnuts. Next time I will mix all ingredients before placing in the pan. The top layer was too dry, even with the full stand time of 20 minutes and pressing on top layer to try to get it wetter.
You can definitely mix it all in a bowl and then move it to a pan. Or let it soak for a while, but stir it around a bit before you bake it. Cranberries and walnuts sound delicious.