Introduction
Who doesn’t love a good bread pudding? It’s the perfect dessert to warm you up on a chilly evening or to indulge in after a long day. And what’s even better is making bread pudding with condensed milk. The condensed milk adds a rich and creamy flavor to the dish and makes it even more irresistible. In this article, we’ll share with you two amazing recipes for bread pudding with condensed milk that will leave your taste buds wanting more.
Recipe 1: Classic Bread Pudding with Condensed Milk
Ingredients
- 6 cups of day-old bread, cut into cubes
- 1 can of sweetened condensed milk
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 cup of raisins
- 2 tablespoons of butter, melted
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the sweetened condensed milk, eggs, vanilla extract, and cinnamon.
- Add the bread cubes and raisins to the bowl and mix until the bread is coated with the mixture.
- Grease a 9×13 inch baking dish with the melted butter.
- Pour the bread mixture into the baking dish and spread it out evenly.
- Bake for 45 minutes or until the top is golden brown and the pudding is set.
- Let the pudding cool for a few minutes before serving.
Nutritional Information
- Calories: 317
- Fat: 11g
- Carbohydrates: 47g
- Protein: 10g
- Sodium: 253mg
Cooking Time
45 minutes
Equipment
- Large bowl
- 9×13 inch baking dish
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
- Replace the raisins with chocolate chips for a chocolatey twist.
- Add some chopped nuts, such as pecans or walnuts, for a crunchy texture.
- Replace the cinnamon with nutmeg for a different flavor profile.
Substitutions
- Use any type of bread you have on hand, such as white, wheat, or sourdough.
- Replace the sweetened condensed milk with evaporated milk and sugar.
- Use dried cranberries or chopped dates instead of raisins.
Storage
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Tips
- Let the bread cubes sit out for a few hours before making the pudding to ensure they’re stale.
- Don’t overmix the bread and milk mixture or it will become mushy.
- Use a serrated knife to cut the bread into cubes for easier cutting.
Frequently Asked Questions
Can I freeze bread pudding?
Yes, you can freeze bread pudding. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then bake in the oven at 350°F for 20-25 minutes.
Can I use condensed milk instead of evaporated milk?
Yes, you can use condensed milk instead of evaporated milk. However, keep in mind that condensed milk is much sweeter than evaporated milk, so you may want to reduce the amount of sugar in the recipe.
Recipe 2: Chocolate Chip Bread Pudding with Condensed Milk
Ingredients
- 6 cups of day-old bread, cut into cubes
- 1 can of sweetened condensed milk
- 3 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of chocolate chips
- 2 tablespoons of butter, melted
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the sweetened condensed milk, eggs, vanilla extract, and chocolate chips.
- Add the bread cubes to the bowl and mix until the bread is coated with the mixture.
- Grease a 9×13 inch baking dish with the melted butter.
- Pour the bread mixture into the baking dish and spread it out evenly.
- Bake for 45 minutes or until the top is golden brown and the pudding is set.
- Let the pudding cool for a few minutes before serving.
Nutritional Information
- Calories: 347
- Fat: 14g
- Carbohydrates: 49g
- Protein: 10g
- Sodium: 285mg
Cooking Time
45 minutes
Equipment
- Large bowl
- 9×13 inch baking dish
Serving Suggestions
Serve warm with a drizzle of chocolate sauce or some fresh berries.
Variations
- Add some chopped nuts, such as almonds or hazelnuts, for a nutty flavor.
- Replace the chocolate chips with white chocolate chips or butterscotch chips for a different twist.
- Use brioche or challah bread for a richer texture.
Substitutions
- Use any type of bread you have on hand, such as white, wheat, or sourdough.
- Replace the sweetened condensed milk with evaporated milk and sugar.
- Use dried cranberries or chopped dates instead of chocolate chips.
Storage
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Tips
- Let the bread cubes sit out for a few hours before making the pudding to ensure they’re stale.
- Don’t overmix the bread and milk mixture or it will become mushy.
- Sprinkle some extra chocolate chips on top before baking for a more decadent dessert.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate instead of dark chocolate. Keep in mind that milk chocolate is sweeter than dark chocolate, so you may want to reduce the amount of sugar in the recipe.
Can I use white bread instead of whole wheat bread?
Yes, you can use white bread instead of whole wheat bread. However, whole wheat bread will add a nuttier flavor and a chewier texture to the pudding.
Conclusion
Bread pudding with condensed milk is a dessert that everyone should try at least once in their life. It’s creamy, sweet, and comforting, and it’s the perfect way to use up any leftover bread. We hope that these two recipes have inspired you to whip up a batch of bread pudding with condensed milk. So go ahead and give it a try – your taste buds will thank you!