Tres Leches Bread Pudding

By Jahel

Ingredients

• 4 cups 1-inch cubes dried* bollilo rolls or French baguette (about 6 oz.)
• ½ cup golden raisins or snipped dried prunes or apricots
• ¼ cup chopped roasted, salted pistachio nuts; toasted almonds; or walnuts (optional)
• 1 14 ounce can sweetened condensed milk
• cup plus 2 to 3 Tbsp. milk
• 5 ounce can evaporated milk
• 2 egg, lightly beaten
• ¼ cup butter melted
• ¼ cup granulated sugar or packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 2 ounces Mexican or semi-sweet chocolate chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°F. Grease a 2-qt. square baking dish. Place bread cubes, raisins, and, if desired, nuts in the dish. In a medium bowl whisk together 2/3 cup of the sweetened condensed milk, 2/3 cup milk, and the next five ingredients (through vanilla). Pour over bread mixture in dish. Use a spatula to press bread down into the milk mixture.

Step 2

Bake, uncovered, 40 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly, about 10 minutes.

Step 3

Meanwhile, in a small saucepan melt chocolate over low. Stir in remaining sweetened condensed milk and 2 to 3 Tbsp. milk to reach desired consistency. Drizzle chocolate over each serving of bread pudding.