Tres Leches Bread Pudding
Ingredients
- nonstick cooking spray ⓘ
- 2 1/4 cups whole milk ⓘ
- 1 (14 ounce) can sweetened condensed milk ⓘ
- 1 (12 ounce) can evaporated milk ⓘ
- 1/2 cup sugar ⓘ
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon kosher salt ⓘ
- 9 large egg yolks ⓘ
- 1 loaf stale challah, cut into 1-inch pieces (or torn) ⓘ
- 3/4 cup slivered almonds, toasted ⓘ
- freshly whipped cream, for serving ⓘ
- Cinnamon Sugar Sauce
- 3/4 cup sugar ⓘ
- 8 tablespoons unsalted butter ⓘ
- 1/2 cup buttermilk
Instructions
- Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.
- Cinnamon Sugar Sauce:
- In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools.
- Cook's Note:
- This syrup is a great addition to pancakes, waffles or any dessert.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).