Tres Leches Bread Pudding

TOTAL TIME: 4 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 4 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 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
CINNAMON SUGAR SAUCE:
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1 teaspoon baking soda
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Directions

Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhand 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.

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5

Newest Ratings and Reviews

Read all 26 reviews

  • on December 07, 2014

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    5 stars for flavor, 2 stars for recipe writing. First, don't use foil--this won't stick or burn if you Pam your crock. Beware that this really puffs up--if you try to double this, you may overflow your Crock Pot. Next, the cinnamon sauce will break if you do not boil it longer than indicated in the recipe or shown in the video. It was also cloyingly sweet. I fixed this on my second attempt by boiling it longer and using 1/2 brown & 1/2 white sugar. Specifically, I boiled the sauce (without stirring) at a rolling boil for 3 minutes, then off the heat stirred the baking soda in until all foaming subsided (you will have to stir A LOT). I ended up with a sauce that was a smooth caramelly syrup (no yellow bits) and did not break even after hours at room temperature. Totally make this--your house will smell fantastic, and most people appreciate the unexpected surprise of a warm dessert, especially at a party.

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  • on October 05, 2014

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    I am the reigning queen of office potlucks, and this is without a doubt the most popular thing I make. SO easy to do, and doubles easily. Use bread on hand, whole eggs instead of yolks: you literally can't screw this one up if you try! Even if you don't double the bread pudding, double the cinnamon sauce because people will love it, and if there's any extra you can use it on pancakes, French toast...heck, it would probably even make cardboard taste good.

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  • on July 08, 2014

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    This will be the only bread pudding I will ever make!!! Super easy! I doubled the recipe because I had faith after all the reviews! I was so proud to hand this bread pudding out! The sauce...OMG! Its amazing! I have it in a jar in the fridge. THIS STUFF ROCKS!

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