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 24 reviews

  • on February 24, 2014

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    OMG! Best Bread Pudding ever! I doubled the recipe and added raisins and dried apples. I had to extend cooking time by an hour and a half. Tastes great the second day, too. Just refrigerated the left over pudding and sauce, then warmed up the pudding in the oven and stirred the sauce and spooned on top. Yummy!

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  • on December 01, 2013

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    I made this for Thanksgiving. It was wonderful! everyone loved it. It was nice being able to throw everything into the crockpot and forget about it until after the meal. A couple of changes I made, instead of challah bread I used a loaf of white bread. Instead of almonds I used pecans. My son suggested apples would be good too, so next time I'll try adding some sliced apples. Thanks!

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  • on September 24, 2013

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    A 4 hour cook time made this impossible so I made some changes. Here was my experience:

    I buttered a large, glass baking dish and cut up a stale loaf of rustic bread that was super hardened and basically inedible otherwise. I combined all of the ingredients per the recipe except I replaced the 9 egg yolks with 4 whole eggs.. I also used 2% milk instead of whole and sea salt instead of kosher because that was what I had on hand. I omitted the almonds and the sauce. We did however make a spiced whip cream (cream, cinnamon, nutmeg, vanilla, sugar, but it wasn't necessary. The bread pudding was moist enough and delightfully sweet all on it's own.

    I then whisked all of the ingredients and added the bread to them to get the soaking started. I poured the whole lot into the buttered baking dish, covered and let sit for an hour and a half (which probably wasn't necessary, it's just what I did then threw it in the oven, covered with foil, on 350 for 60 min.

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