This bread pudding with condensed milk is a classic, comforting dessert that transforms simple ingredients into something truly special. Rich, creamy, and delicately flavored with vanilla and cinnamon, it’s the perfect way to use up day-old bread and turn it into a smooth, melt-in-your-mouth treat topped with golden caramel.
Why You’ll Love This Recipe
It’s an economical way to use leftover or day-old bread.
The condensed milk makes it incredibly creamy and rich.
It’s easy to prepare with simple pantry ingredients.
Perfect for family gatherings or special occasions.
Can be served chilled or at room temperature.
Customizable with raisins, nuts, or coconut.
The homemade caramel adds deep, irresistible flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pudding:
4 cups day-old bread, cut into small cubes (about 250 g)
1 can (14 oz / 395 g) sweetened condensed milk
2 cups (480 ml) whole milk
4 large eggs
1 tablespoon (15 ml) vanilla extract
1/2 cup (100 g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (75 g) raisins (optional)
For the caramel:
1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
Directions
Preheat the oven to 350°F (180°C).
In a small saucepan, combine the sugar and water for the caramel. Cook over medium heat without stirring until it turns a golden amber color.
Immediately pour the caramel into a 9-inch (22 cm) round baking dish or pudding mold, coating the bottom evenly. Set aside.
In a large bowl, whisk together the condensed milk, whole milk, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
Add the bread cubes and stir well to ensure they are fully soaked. Let the mixture rest for 10 minutes so the bread absorbs the liquid.
Stir in the raisins if using.
Pour the mixture into the caramel-lined mold.
Place the mold inside a larger baking pan and fill the outer pan with hot water halfway up the sides to create a water bath.
Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and allow it to cool completely. Refrigerate for at least 3 hours before unmolding.
To serve, run a knife around the edges and invert onto a serving plate.
Servings and timing
Servings: 8
Prep time: 20 minutes
Cook time: 60 minutes
Chilling time: 3 hours
Total time: Approximately 4 hours 20 minutes
Variations
Add 1/2 cup shredded coconut for a tropical twist.
Mix in 1/2 cup chopped walnuts or almonds for added texture.
Replace cinnamon with lemon or orange zest for a fresh citrus note.
Add small diced apples for a fruity version.
Use whole wheat bread for a deeper, heartier flavor.
Storage/Reheating
Store the bread pudding in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
Serve chilled straight from the refrigerator or let it sit at room temperature for about 20 minutes before serving.
To warm slightly, microwave an individual slice for 15 to 20 seconds. Avoid overheating to preserve its creamy texture.
FAQs
Can I use fresh bread instead of day-old bread?
Yes, but letting it dry out for a few hours helps it absorb the custard mixture better.
Can I skip the water bath?
The water bath ensures a creamy texture. Without it, the pudding may turn out slightly firmer.
Can I substitute whole milk?
Yes, you can use reduced-fat milk or plant-based milk, though the texture may vary slightly.
How do I know when it’s done?
Insert a knife into the center. If it comes out clean, the pudding is ready.
Can I freeze bread pudding?
Yes, wrap it well and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1/4 cup if you prefer it less sweet.
What type of pan works best?
A 9-inch round baking dish or a flan mold works perfectly.
Are raisins necessary?
No, they are completely optional.
Why did my pudding turn out dry?
It may have been overbaked or not cooked in a water bath.
How long should it cool before unmolding?
It should be fully cooled and refrigerated for at least 3 hours to hold its shape properly.
Conclusion
Bread pudding with condensed milk is a timeless dessert that combines simplicity and indulgence in every bite. Its silky texture, rich custard base, and golden caramel topping make it a crowd-pleaser for any occasion. With minimal ingredients and easy steps, you can create a homemade dessert that feels both nostalgic and luxurious.
Bread Pudding with Condensed Milk is a rich, creamy baked custard dessert made with day-old bread, sweetened condensed milk, warm spices, and a golden caramel topping. Smooth, comforting, and deeply flavorful, it’s a classic treat perfect for family gatherings or special occasions.
Ingredients
For the pudding:
4 cups (250 g) day-old bread, cubed
1 can (14 oz / 395 g) sweetened condensed milk
2 cups (480 ml) whole milk
4 large eggs
1 tablespoon (15 ml) vanilla extract
1/2 cup (100 g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (75 g) raisins (optional)
For the caramel:
1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
Instructions
Preheat oven to 350°F (180°C).
In a saucepan, heat sugar and water over medium heat without stirring until golden amber.
Pour caramel into a 9-inch baking dish or mold, coating the bottom evenly.
In a large bowl, whisk condensed milk, whole milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
Add bread cubes and stir to soak thoroughly. Let rest 10 minutes.
Stir in raisins if using.
Pour mixture into caramel-lined mold.
Place mold in a larger pan and add hot water halfway up sides to create a water bath.
Bake 55–65 minutes, until a knife inserted in center comes out clean.
Cool completely, then refrigerate at least 3 hours.
Run a knife around edges and invert onto serving plate before serving.
Notes
Day-old bread absorbs custard best.
Water bath ensures creamy texture and prevents cracking.
Do not stir caramel while cooking to avoid crystallization.
Chill fully before unmolding for clean slices.
Reduce sugar slightly if a less sweet dessert is preferred.
