Bread Pudding Recipe with Condensed Milk

This comforting bread pudding recipe is a delightful way to transform leftover bread into a warm and satisfying dessert. Sweetened condensed milk adds a touch of caramel richness to the custard, making it extra special. It's a perfect recipe for beginner bakers, requiring minimal prep work and readily available ingredients. Plus, it's a great way to get creative - feel free to add your favorite mix-ins like nuts, chocolate chips, or dried fruit!
Here's a fun fact: Bread pudding is believed to have originated in the 11th century in England. Back then, it was a way to use up stale bread and make a hearty and nourishing dish. Over the centuries, it evolved into a sweet dessert enjoyed worldwide.

Ingredients

• 1 (14.5 oz) can sweetened condensed milk
• 2 cups whole milk
• 4 large eggs, beaten
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5-6 cups cubed bread (challah, brioche, or French bread work well)
• 1 cup raisins (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together sweetened condensed milk, whole milk, eggs, melted butter, cinnamon, nutmeg, and salt.
3. In a separate bowl, toss cubed bread with raisins (if using).
4. Pour the wet mixture over the cubed bread and gently toss to coat. Let the bread soak for 10 minutes, allowing it to absorb the custard.
5. Pour the bread mixture into the prepared baking dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread pudding cool slightly before serving. Enjoy warm or at room temperature, with a scoop of vanilla ice cream or whipped cream (optional).
7. Tips:
8. For a richer flavor, use heavy cream instead of whole milk.
9. Experiment with different types of bread, like croissants or pound cake.
10. Add chopped nuts like pecans or walnuts for extra texture.
11. Leftover bread pudding can be stored in the refrigerator for up to 3 days.