This easy condensed milk bread pudding is a budget-friendly dessert that turns everyday ingredients into something cozy and special. It is a great choice when you want a simple, reliable sweet treat for the weekend.
What Is Condensed Milk Bread Pudding?
This Brazilian-style bread pudding is baked gently in a water bath with sandwich bread soaked in a sweet, vanilla-scented custard. It comes from home cooking and is a smart, delicious way to use up bread before it goes to waste.
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Why You’ll Love This Recipe
- Uses leftover sandwich bread
- Made with simple, easy-to-find ingredients
- Turns creamy even with a basic blender
- Can be made ahead without losing its texture
- A family-friendly dessert for all kinds of occasions
Ingredients and Substitutions
The ingredients work together to create a creamy texture, balanced sweetness and a custard that sets well. For exact amounts, check the recipe card at the bottom of the page so you get the best result from prep to serving.
Here is what you will need to make this condensed milk bread pudding.
- Sugar: the base for the caramel sauce. Light brown sugar can work in a pinch, but granulated sugar gives the cleanest caramel.
- Water: helps loosen the caramel so it pours smoothly into the pan.
- Sweetened condensed milk: adds sweetness and gives the pudding its creamy texture.
- Whole milk: soaks into the bread and balances the custard consistency.
- Heavy cream: softens the flavor and keeps the pudding rich without feeling heavy.
- Vanilla: brings out the sweet custard flavor. Vanilla extract is the best choice.
- Crustless sandwich bread: creates the soft structure of the pudding.
- Eggs: help the custard set after baking.
- Lemon: an optional slice in the water bath helps reduce dark marks on the pan.
How to Prepare the Bread
Use soft white sandwich bread with the crusts removed for the smoothest texture. Then tear or cut it into medium pieces so it can fully absorb the custard.
How to Make It
- Make the caramel: heat the sugar over low heat until it melts and turns evenly golden.
- Finish the sauce: carefully add the warm water and stir until the caramel dissolves completely.
- Coat the pan: spread the caramel over the bottom of the mold and set aside.
- Blend the custard: blend the eggs, sweetened condensed milk, whole milk, heavy cream and vanilla until smooth.
- Soak the bread: mix the custard with the bread and let it sit for about 15 minutes so the bread absorbs the liquid.
- Bake in a water bath: cover with aluminum foil and bake at 350°F until set.
- Unmold and chill: unmold while still warm, then refrigerate before serving.
- Serve chilled: slice the pudding only after it is fully chilled for cleaner slices and a prettier presentation.
Tip: unmold the pudding while it is still warm so the caramel does not harden in the bottom of the pan.
Variations
Some variations can change the texture, so keep the liquid ratio balanced. Still, you can easily adjust the flavors without hurting the final result.
- Add shredded coconut to the custard
- Use whole wheat sandwich bread for a more rustic version
- Flavor it with cinnamon or orange zest
- Swap the caramel sauce for dulce de leche
Tools and Equipment
Using the right tools helps the pudding bake evenly and prevents texture problems.
- Aluminum foil
- Medium saucepan
- Pudding mold or Bundt pan
- Blender
- Roasting pan for water bath
Use a pudding mold or Bundt pan, a roasting pan for the water bath and aluminum foil to protect the surface in the oven. A blender also makes the custard easier to prepare and helps create a smoother texture.
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Storage
Store the bread pudding tightly covered in the refrigerator for up to 3 days. Avoid freezing it, because the texture becomes watery after thawing.
Tips
- Use warm water for the caramel to reduce splattering and avoid temperature shock
- Blend the custard well for a smooth, even texture
- Do not skip the water bath, because it keeps the pudding from drying out
- Let it chill fully before serving so the slices hold their shape
Frequently Asked Questions
Yes. In that case, let the bread absorb the custard well before baking.
Yes. In that case, mix the ingredients well with a whisk until you get a smooth custard.
No, because the caramel sauce itself helps prevent the pudding from sticking when unmolding.
More Recipes
Looking for more recipes like this? Try these:
Recipe
Condensed Milk Bread Pudding
Equipment
- 1 Medium saucepan
- 1 Pudding mold or Bundt pan
- 1 Blender
- 1 Roasting pan for water bath
- 1 Aluminum foil
Ingredients
- 1 cup granulated sugar
- ½ cup water warm
- 1 can sweetened condensed milk 14 oz
- ¾ cup heavy cream
- ¾ cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 slices white sandwich bread crusts removed
- 1 thin lemon slice optional, for the water bath
Instructions
- Melt the sugar in a heavy-bottomed saucepan over low heat, stirring, until it turns into an even golden caramel.
- Carefully add the warm water, stirring constantly, until the caramel dissolves completely and becomes pourable.
- Immediately pour the caramel into the pudding mold, tilting the pan to coat the bottom and sides.
- Blend the eggs, sweetened condensed milk, heavy cream, whole milk and vanilla until smooth.
- Pour the blended custard into a large bowl so it is easier to fold in the bread evenly.
- Add the chopped bread and let it sit for 15 minutes so the bread fully absorbs the custard.
- Transfer the mixture to the caramel-coated mold and gently smooth the top with a spatula.
- Cover the mold tightly with aluminum foil to keep the pudding from drying out while it bakes.
- Place the mold in a roasting pan with hot water, adding the lemon slice to help prevent dark marks on the pan.
- Bake in a preheated 350°F oven for 40 to 60 minutes, until the center is set.
- Remove from the oven and unmold while still warm so the caramel releases easily.
- Refrigerate for at least 2 hours before slicing and serving chilled.
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