I created this Tres Leches Bread Pudding to bring the rich, almost custardy flavor of tres leches cake into a warm, comforting bread pudding. It’s soaked in three milks, lightly spiced, and finished with whipped cream and fruit for pure indulgence.
Why You’ll Love This Recipe
I love how the bread soaks up vanilla-infused cream and evaporated milk, becoming soft and flavor-packed. Each spoonful is sweet, lightly custardy, and warming—the perfect dessert for cozy evenings or special gatherings when I want something mellow but decadently satisfying.
Ingredients
(Serves about 6–8 people from an 8×8-inch baking dish)
Pudding base
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4 cups cubed day‑old bread (brioche, challah, or French bread)
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3 large eggs
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1 cup (240 ml) whole milk
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½ cup (120 ml) heavy cream
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½ cup (120 ml) evaporated milk
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½ cup (120 ml) sweetened condensed milk
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½ teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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Pinch of salt
Topping
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1 cup (240 ml) whipped cream, lightly sweetened
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Optional garnishes: fresh berries, sliced banana, toasted coconut, or chopped nuts
Directions
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Preheat oven to 350 °F (175 °C) and grease an 8×8‑inch baking dish.
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Combine the milk mixture: In a bowl, whisk together eggs, milk, heavy cream, evaporated milk, sweetened condensed milk, vanilla, cinnamon, and salt until smooth.
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Assemble the pudding: I arrange the bread cubes evenly in the baking dish and pour the milk mixture over them. I press the bread down gently so it absorbs as much liquid as possible. Let sit for 10 minutes.
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Bake for 35–40 minutes, until the center is set but slightly jiggly and edges are golden.
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Cool completely, then refrigerate for at least 2 hours or overnight so the flavors meld and the pudding becomes moist throughout.
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Serve topped with whipped cream and any optional fruit or toasted toppings.
Servings and Timing
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Yields 6–8 servings
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Prep time: ~15 minutes
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Bake time: 35–40 minutes
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Chill time: minimum 2 hours (ideally overnight)
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Total time: ~3 hours, mostly unattended
Variations
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I swirl fruit preserves or dulce de leche into the custard before baking for extra richness.
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I fold in chopped fresh fruits like mango or strawberries before chilling for added texture.
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I replace heavy cream with coconut milk for a tropical twist.
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I dust lightly with ground nutmeg or cardamom for fragrant spice.
Storage / Reheating
I store leftovers covered in the refrigerator for up to 3 days. I serve it cold, garnished fresh before eating. If I want it warmed, I gently reheat a portion in the microwave for a few seconds—or enjoy it chilly for maximum creaminess.
FAQs
Can I use stale bread?
Yes—that’s ideal. Day‑old or lightly toasted bread absorbs the milk mix better and yields creamier pudding.
Can I make it ahead for a party?
Absolutely. I bake and chill it a day ahead, then highlight it with whipped cream and fruit just before guests arrive.
Is this very sweet?
It’s moderately sweet thanks to condensed milk. If I prefer less sweetness, I reduce condensed milk slightly or scale back on added whipped cream.
Can I make smaller single servings?
Yes—I divide both mixtures into ramekins and bake for about 20 minutes, then chill individually for mini portions.
Can I freeze this pudding?
I don’t recommend it—the milk mixture can separate. I prefer making it fresh for best texture.
Conclusion
I love making Tres Leches Bread Pudding when I want something creamy, comforting, and just the right balance of sweet and custardy. With simple ingredients and minimal fuss, it feels luxurious and nostalgic—perfect for dessert nights or slow mornings alike. Let me know if you’d like flavor variations or serving suggestions!
