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Condensed Milk Bread Pudding

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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.

Serving of condensed milk bread pudding with raisins served with drizzle of maple syrup with bottle of syrup and nutmeg grater nearby.

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.

Ingredients including slices of bread, milk, raisins, sweetened condensed milk, eggs, cinnamon, and nutmeg ready to be made into bread pudding.

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.

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.

Spatula lifting piece of bread pudding with condensed milk out of the pan.

How do you store leftover bread pudding?

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.

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.

Pouring maple syrup over piece of condensed milk bread pudding.

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!

More cozy recipes to try:

If you are in the mood for something cozy, but you don’t have extra bread sitting around, make some Instant Pot rice pudding. It will give you that creamy condensed milk comfort in no time at all.

You can also make tapioca pudding in the Instant Pot. If you have never tasted warm tapioca, you are in for a treat!

Square of bread pudding with raisins drizzled with a little bit of maple syrup, ready to eat.

Fruit cocktail cake is another classic that will transport you to grandma’s kitchen. It is so easy to put together and has a rich, slightly gooey texture thanks to the can of fruit cocktail.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Piece of bread pudding with condensed milk custard showing toasted tips of the bread and the soft underneath.

Condensed Milk Bread Pudding

Servings: 16 Servings
Author: Carlee
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.
4.86 from 7 ratings
Prep Time 5 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Total Time 1 hour 15 minutes


  • 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
Makes: 9 x 13inch rectangle


  • Cute the bread into one inch cubes. Distribute in a greased 9×13-inch pan.
    12-16 ounces bread
  • If using raisins, sprinkle over the bread cubes.
    1 cup raisins
  • In a large bowl, stir together the sweetened condensed milk, milk, eggs, vanilla, salt and cinnamon until uniform.
    14 ounces sweetened condensed milk, 3 cups milk, 3 large eggs, 2 teaspoons vanilla extract, ½ teaspoon salt, 1 teaspoon ground cinnamon
  • 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.


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. 


Serving: 1ServingCalories: 218kcalCarbohydrates: 36gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 49mgSodium: 256mgPotassium: 272mgFiber: 1gSugar: 17gVitamin A: 191IUVitamin C: 1mgCalcium: 161mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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