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.
Cute the bread into one inch cubes. Distribute in a greased 9x13-inch pan.
If using raisins, sprinkle over the bread cubes.
In a large bowl, stir together the sweetened condensed milk, milk, eggs, vanilla, salt and 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.