I’ve been looking forward to sharing this recipe with y’all!
This Tres Leches Bread Pudding is one of my favorite desserts and ya’ already know I don’t eat many desserts.
I usually only make it during the holidays because it makes me feel better about myself eating all of this deliciousness if it’s a special occasion.
You don’t have to wait for a special occasion to enjoy dessert!!!
I started making Tres Leches Bread Pudding because Tres Leches cake is Summer’s favorite dessert.
So is red velvet cake, German chocolate cake, and cookies.
This kid claims everything is her favorite dessert!
Because my baby girl loves it, I decided to turn it into a bread pudding.
The bread pudding is made using lots of glazed donuts. Yes, donuts. Why not donuts?
Why use regular bread when donuts exist?
I know donuts are extra sweet. That’s the point.
Go big or go home y’all!
First, take the donuts and cut them into four pieces each.
Now in a large bowl add the eggs, three milks, sugar, vanilla, and cinnamon.
Beat the ingredients well.
I use a wire whisk to do this because I want everything mixed well.
You could use a hand mixer if you prefer.
Secondly, add the donuts to the custard mixture.
I use the whisk to mash the donuts slightly into the custard.
Don’t over mash because we want the donuts to stay partially whole.
Allow the donuts to rest while it absorbs the custard.
I would say about ten minutes.
Place the bread pudding into a buttered loaf pan.
Bake at 350 degrees for about 1 hour and 15 minutes.
It may take a little longer or less depending on your oven.
When checking the bread pudding use a bamboo skewer and it should come out clean.
Stick the skewer in the center of the bread pudding to check if it’s ready.
If the bread pudding begins to over brown on top, tent it with a piece of aluminum foil to slow down the process.
I tented it about at the 45 minute mark because I wanted it kinda light on top.
Remove the bread pudding from the oven and allow it to rest about 1o minutes in the pan.
Remove it from the pan and coat it slightly with the glaze mixture.
I like to poke holes in the top like my mama taught me and brush the glaze on top so it gets all into the pudding.
Allow the bread pudding to cool completely after this step.
The glaze is gonna harden and turn into this crunch like topping.
It’s so darn good!
Lastly, once the bread pudding has cooled completely it’s time to pile on our whipped glaze.
Put as mush as you want on top.
You can also serve the bread pudding with a side of the whipped glaze.
I place the glaze in the center of the pudding so some of the edges still show.
Then I top it with fresh fruit like strawberries and blueberries.
Note: My daughter suggest that prior to eating the bread pudding you warm it up in the microwave for about 10 seconds so the blueberries heat up and pop in your mouth.
Oh, and slop more of the glaze on top after that. Summer’s words, not mine. lol
Tres Leches Bread Pudding
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
6 glazed donuts, cut into four pieces
4 eggs, beaten
1 (14 oz. can) sweetened condensed milk
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup sugar, granulated
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
softened butter for the loaf pan
strawberries and blueberries to garnish
For the Glaze:
4 ounces cream cheese
4 ounces butter, unsalted, room temperature
1 cup of confectioners sugar
1 tablespoon of heavy cream
1/2 teaspoon of vanilla extract
Preheat oven to 350 F degrees.
In a large bowl add all of the bread pudding ingredients minus the donuts, using a whisk, mix well.
Add donuts to bowl and lightly mash them into the custard. I used the wire whisk to break them up slightly.
Allow mixture to rest until most of the custard has been adsorbed about 10 minutes.
Place bread pudding into a buttered loaf pan and bake at 350 degrees for 1 hour and 15 minutes.
Check bread pudding with a bamboo skewer after an hour. The skewer should be clean when the bread pudding is ready.
It took me an hour and fifteen minutes to bake my pudding.
Times will vary based on your oven. It could take a little longer or less.
If the top begins to over brown you can tent it with a piece of aluminum foil to slow down the browning process.
When the bread pudding is ready remove from the oven and allow to rest around 10 minutes then remove from the pan.
Coat the bread pudding with it’s first layer of glaze which will melt into the bread pudding.
Now allow the bread pudding to cool completely.
Top with the remaining glaze and fruit.
To Prepare the glaze:
Beat butter and cream cheese well until no lumps remain.
Add powdered sugar, cream, and vanilla, beat well.