TRES LECHES BREAD PUDDING
Pastel de tres leches, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and whole milk or cream. Inspired by the classic cake, this bread pudding transforms those three milks into a rich custard that gets absorbed by buttery cubes of brioche. As it bakes in a water bath, it becomes golden and toasty on the top and soft and pillowy on the bottom. Serve it at any temperature with a dollop of whipped cream and a drizzle of condensed milk. If you have any leftovers, eat them for breakfast topped with a little Greek yogurt and some fresh fruit.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Butter a 9-inch square baking dish.
- In a large bowl, beat together the eggs and egg yolks until completely combined. Whisk in 1 cup/240 milliliters heavy cream, 3/4 cup/180 milliliters condensed milk, the whole milk, evaporated milk, vanilla and salt.
- Set the bread in the prepared dish and pour the egg mixture on top. Press the bread down gently with a spatula to make sure all the pieces are immersed and soak up the liquid. Let stand at room temperature for 10 minutes.
- Meanwhile, bring a kettle of water to a boil. Drizzle 2 tablespoons condensed milk over the pudding. Cover the baking dish tightly with aluminum foil then set it inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the baking dish.
- Bake until the center of the custard is almost set but still slightly wet, about 25 minutes. Carefully remove the foil and continue to bake until the custard is set in the center and the top is golden, about 30 minutes longer. Carefully remove the roasting pan from the oven and let the pudding cool in the water for about 20 minutes.
- Whip the remaining 1 cup/240 milliliters heavy cream to soft peaks. Serve the pudding warm, room temperature or cold with a dollop of whipped cream. Drizzle with the remaining 2 tablespoons condensed milk.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 31 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 18 grams, Sodium 353 milligrams, Sugar 24 grams, TransFat 0 grams
DULCE DE LECHE AND CHOCOLATE CHUNK BREAD PUDDING
Provided by Jill O'Connor
Categories Bread Milk/Cream Rum Chocolate Egg Dessert Bake Winter Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
- Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
- Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.
TRES LECHES BREAD PUDDING
Got stale bread? Don't toss it! Make tres leches bread pudding. Made with three different types of milk this recipe is perfect for day-old, dried up, stale bread. I used Oroweat® 12-grain bread which added a nuttier taste but white bread will also work. This is also egg-less!
Provided by Yoly
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Mix sweetened condensed milk, evaporated milk, milk, vanilla extract, and cinnamon together in a large bowl. Add bread cubes and stir until well incorporated. Let sit for 5 minutes so bread will absorb some of the liquid. Add walnuts and raisins and stir to combine.
- Pour mixture into the prepared baking dish. Dot with Neufchatel cheese, pressing down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.2 g, Cholesterol 30 mg, Fat 15.9 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 5.8 g, Sodium 183.1 mg, Sugar 37.3 g
TRES LECHES BREAD PUDDING
Bake this delicious tres leches bread pudding - perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix condensed milk, evaporated milk, coconut milk, cinnamon and egg yolks with wire whisk. Stir in bread cubes. Pour mixture into baking dish.
- Bake uncovered 35 to 40 minutes or until golden brown and center is set. Serve warm or at room temperature with whipped topping. Sprinkle with cocoa.
Nutrition Facts : Fat 1, ServingSize 1 Serving
DULCE DE LECHE PUDDING WITH COCONUT
A swirl of ducle de leche and a sprinkle of shredded coconut transform vanilla pudding into a decadent dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the dulce de leche.
- Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
TRES LECHES BREAD PUDDING
Steps:
- Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang 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.;
DULCE DE LECHE BREAD PUDDING
This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.
Provided by NcMysteryShopper
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crème Anglaise:
- Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
- In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
- In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
- Bread Pudding:.
- Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
- Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9
DULCE DE LECHE BREAD PUDDING
This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. To add even more flavor, throw in a handful of fresh or frozen raspberries or blueberries before baking. Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Creme Anglaise: 1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
- In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
- In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
- Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
- Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9
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