Tres Leches Bread Pudding Recipes

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TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Pastel de tres leches, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and whole milk or cream. Inspired by the classic cake, this bread pudding transforms those three milks into a rich custard that gets absorbed by buttery cubes of brioche. As it bakes in a water bath, it becomes golden and toasty on the top and soft and pillowy on the bottom. Serve it at any temperature with a dollop of whipped cream and a drizzle of condensed milk. If you have any leftovers, eat them for breakfast topped with a little Greek yogurt and some fresh fruit.

Provided by Samantha Seneviratne

Categories     custards and puddings, dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Butter, for greasing the baking dish
3 large eggs
4 large egg yolks
2 cups/480 milliliters heavy cream
1 cup/240 milliliters condensed milk
1 cup/240 milliliters whole milk
1 (12-ounce/360-milliliters) can evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
12 ounces/340 grams brioche, cut into 1 1/2-inch cubes (about 8 cups)

Steps:

  • Heat the oven to 350 degrees. Butter a 9-inch square baking dish.
  • In a large bowl, beat together the eggs and egg yolks until completely combined. Whisk in 1 cup/240 milliliters heavy cream, 3/4 cup/180 milliliters condensed milk, the whole milk, evaporated milk, vanilla and salt.
  • Set the bread in the prepared dish and pour the egg mixture on top. Press the bread down gently with a spatula to make sure all the pieces are immersed and soak up the liquid. Let stand at room temperature for 10 minutes.
  • Meanwhile, bring a kettle of water to a boil. Drizzle 2 tablespoons condensed milk over the pudding. Cover the baking dish tightly with aluminum foil then set it inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the baking dish.
  • Bake until the center of the custard is almost set but still slightly wet, about 25 minutes. Carefully remove the foil and continue to bake until the custard is set in the center and the top is golden, about 30 minutes longer. Carefully remove the roasting pan from the oven and let the pudding cool in the water for about 20 minutes.
  • Whip the remaining 1 cup/240 milliliters heavy cream to soft peaks. Serve the pudding warm, room temperature or cold with a dollop of whipped cream. Drizzle with the remaining 2 tablespoons condensed milk.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 31 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 18 grams, Sodium 353 milligrams, Sugar 24 grams, TransFat 0 grams

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Bake this delicious tres leches bread pudding - perfect dessert for your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 9

Number Of Ingredients 8

1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated milk
1 cup vanilla-flavored coconut milk (from 32-oz container)
1 teaspoon ground cinnamon
6 egg yolks
1 loaf (12 oz) soft French bread, cut into 1-inch cubes
1 1/2 cups Cool Whip frozen whipped topping, thawed
2 tablespoons unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix condensed milk, evaporated milk, coconut milk, cinnamon and egg yolks with wire whisk. Stir in bread cubes. Pour mixture into baking dish.
  • Bake uncovered 35 to 40 minutes or until golden brown and center is set. Serve warm or at room temperature with whipped topping. Sprinkle with cocoa.

Nutrition Facts : Fat 1, ServingSize 1 Serving

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Provided by Kelsey Nixon

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 21

Nonstick 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 challah bread, cut or torn into 1-inch pieces (stale is best)
3/4 cup slivered almonds, toasted
Cinnamon Sugar Sauce, recipe follows
Freshly whipped cream, for serving
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt
1 teaspoon baking soda

Steps:

  • 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.;
  • 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.;

TRES LECHES RICE PUDDING



Tres Leches Rice Pudding image

My list of rice pudding loves is long. There's the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside- one that I never win, not that I've been trying for thirteen years at my best friend's house or anything. There's kheer, with cardamom, cashews or pistachios, and saffron. There's rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there's arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche. But this- a riff on one of the best variants of arroz con leche I've made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann's wonderful recipe- is my favorite, for two reasons: First, it knows me. (That's the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it's so creamy that it's like a pudding stirred into another pudding. The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I'm convinced that cooking the rice first in milk takes twice as long and doesn't get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then you basically cook another pudding on top of it, with one egg and three milks- coconut, evaporated, and sweetened condensed- and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word "Enough!" has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     dessert

Yield serves 8

Number Of Ingredients 10

1 cup (180 grams) long- grain white rice
3/4 teaspoon table salt
1 large egg
One 12- ounce can (11/2 cups or 355 ml) evaporated milk
One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk
One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tablespoon confectioners' sugar
Ground cinnamon, to finish

Steps:

  • Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
  • Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
  • To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Got stale bread? Don't toss it! Make tres leches bread pudding. Made with three different types of milk this recipe is perfect for day-old, dried up, stale bread. I used Oroweat® 12-grain bread which added a nuttier taste but white bread will also work. This is also egg-less!

Provided by Yoly

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can evaporated milk
6 ounces milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 cups day-old 12-grain bread (such as Oroweat®), cut into 1-inch cubes
¾ cup chopped walnuts
½ cup raisins
2 ounces Neufchatel cheese, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Mix sweetened condensed milk, evaporated milk, milk, vanilla extract, and cinnamon together in a large bowl. Add bread cubes and stir until well incorporated. Let sit for 5 minutes so bread will absorb some of the liquid. Add walnuts and raisins and stir to combine.
  • Pour mixture into the prepared baking dish. Dot with Neufchatel cheese, pressing down.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.2 g, Cholesterol 30 mg, Fat 15.9 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 5.8 g, Sodium 183.1 mg, Sugar 37.3 g

TRES LECHES BREAD PUDDING



Tres Leches Bread Pudding image

Make and share this Tres Leches Bread Pudding recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 20

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
3/4 cup sugar
8 tablespoons unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 pinch salt
1 teaspoon baking soda

Steps:

  • 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 Facts : Calories 782.7, Fat 34.9, SaturatedFat 16.4, Cholesterol 303.7, Sodium 868.2, Carbohydrate 99.3, Fiber 2.8, Sugar 64.9, Protein 20.2

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