TRES LECHES BREAD PUDDING
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 BREAD PUDDING
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
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
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
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
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
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 RICE PUDDING
Yield - 4 quarts Prep time 30 minutes Cooking time 30 minutes You will need to have the skill of multi-burner task-master to keep to the cooking time frame. Start the water boiling while you wash and soak the rice, and currants. You need two pots, a 6 quart, and a 4 quart. I used a very heavy 1960 Presto 6qt pressure cooker as my rice pot with a vented splatter shield for the vented lid because none of my newer pots were heavy enough for this quantity of rice. I have a nonstick 4 qt pot that I used for the milk. A heavy wooden spoon or heavy wooden spatula to fold the milk into the rice is also helpful. If you don't like currants, leave them and even leave the cinnamon out too. However, I strongly suggest keeping the cardamom. I spice and clarify my own butter three or four pounds at a time to stock my kitchen with because the seasoning in store bought Ghee is just too heavy. If you don't have clarified butter and use regular butter or store bought Ghee in this recipe you are on your own and the taste will be off. Clarifying butter is easy - stick a block of butter in a Pyrex pan in a 200 degree oven for ½ an hour. Skim off the crust, add spices such as cinnamon, cardamom, turmeric, etc. strain using cheese cloth and a common strainer into a jar and refrigerate. Be sure to not have any water in the clarified butter or it will mold and turn black. I put the clarified butter in glass for long term and will leave one out overnight to get to room temp to portion out 4ozs at a time in a small plastic container for the week and leave it in the cupboard. I usually have ready-to-go soft clarified butter for sautéing onions or other GP.
Provided by susie.freckle.face
Categories Dessert
Time 1h
Yield 4 Quarts, 16 serving(s)
Number Of Ingredients 18
Steps:
- Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, ½ C sugar, and cardamom.
- Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
- Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding ½ cup(s) water if needed to keep from burning.
- Take off heat.
- Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
- Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
- Temper the two egg yolks in a small bowl with some of the warmed milk.
- Whisk the tempered egg yolks, and butter into the pot of milk.
- Whisk in the heavy whipping crème, sugar, vanilla bean, and sweetened condensed milk.
- Continue to whisk while heating until slightly thickened.
- Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
- Serve warm or room temperature.
Nutrition Facts : Calories 404.8, Fat 17.3, SaturatedFat 10.6, Cholesterol 82.4, Sodium 221.2, Carbohydrate 56.9, Fiber 0.8, Sugar 25.5, Protein 6
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
ARROZ CON TRES LECHES RECIPE BY TASTY
This creamy coconut-vanilla rice pudding takes a cue from tres leches cake with a mixture of whole, coconut, and sweetened condensed milks. Orange and spice-infused golden raisins add a pop of brightness. Have leftovers? Turn them into arancini the next day!
Provided by Tikeyah Whittle
Categories Desserts
Time 2h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3-5 minutes to dry slightly.
- Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and ¾ cup (180 ml) coconut milk.
- Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
- Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
- Remove the pot from the heat and stir in ¼ cup coconut milk and the butter until fully incorporated.
- If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20-30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
- Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5-7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
- Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
- Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
- Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7-10 minutes.
- When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining ½ cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
- Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
- Enjoy!
Nutrition Facts : Calories 663 calories, Carbohydrate 88 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 49 grams
TRADITIONAL TRES LECHES CAKE
I first had this delectable dessert at a Latin American restaurant, when they were out of my first choice (rice pudding) I ordered this. I felt like I had hit the jackpot!!Wouldn't you know, this restaurant went under and I researched lots of recipes until I decided on this one. I served it for Christmas last year. It evokes the same comfort feeling of tiramisu, but with a vanilla/almond flavor. I hope you'll try it!
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter and flour bottom of a 9 inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
- Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form.
- Gradually add remaining 1/4 cup sugar.
- Beat until firm but not dry.
- Fold egg whites into yolk mixture.
- Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
- Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan.
- Cool cake completely; place on a deep serving plate.
- Use a two prong meat fork or cake tester to pierce surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
- Discard 1 cup of the measured milk mixture or cover and refrigerate.
- Pour remaining milk mixture over cake slowly until absorbed.
- Whip the remaining whipping cream until it thickens and reaches spreading consistency.
- Stir in almond extract.
- Frost cake with whipped cream and garnish with cherries.
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- Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat; add sliced almonds. Cook, stir constantly, until golden brown. Remove from pan; set aside.
- Melt 2 tablespoons Cinnamon Sugar Butter Spread in same pan over medium heat. Add rice; cook until rice has absorbed some of the Cinnamon Sugar Butter Spread (2 to 3 minutes). Add water; bring mixture to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until rice is tender (18 to 20 minutes); drain.
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- Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat; add sliced almonds. Cook, stir constantly, until golden brown. Remove from pan; set aside.
- Melt 2 tablespoons Cinnamon Sugar Butter Spread in same pan over medium heat. Add rice; cook 2-3 minutes or until rice has absorbed some of the Cinnamon Sugar Butter Spread. Add water; bring mixture to a boil over medium-high heat. Cook, uncovered, stirring occasionally, 18-20 minutes or until rice is tender; drain.
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