Description

This Tres Leches Bread Pudding is a rich and decadent dessert featuring tender brioche bread soaked in a luscious three-milk custard, baked to golden perfection, and topped with semi-sweet chocolate chips. Drizzled with creamy condensed milk, it offers an indulgent twist on the classic tres leches cake that’s perfect for any special occasion or comforting treat.

Ingredients

Scale

Custard Mixture

7 egg yolks
1 cup whole milk
1 (12 ounce) can evaporated milk
3/4 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon sea salt

Bread and Topping

1 loaf brioche bread, cut into cubes
1 cup semi-sweet chocolate chips
1/4 (14 ounce) can sweetened condensed milk (remaining portion for drizzling)

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the bread pudding.
Prepare Custard: In a large bowl, whisk together the egg yolks, whole milk, evaporated milk, 3/4 can of sweetened condensed milk, granulated sugar, vanilla extract, and sea salt until the mixture is smooth and well combined.
Combine Bread with Custard: Add the cubed brioche bread into the custard mixture and gently fold until all the bread pieces are completely coated with the milk mixture, allowing the bread to soak up the custard evenly.
Assemble in Baking Dish: Transfer the soaked bread mixture into a greased baking dish, spreading it out evenly. Sprinkle the semi-sweet chocolate chips evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 60 minutes or until the top is golden brown and the custard is set in the center.
Drizzle and Serve: Remove the bread pudding from the oven and while still warm, drizzle the remaining 1/4 can of sweetened condensed milk evenly over the top. Serve warm for the best flavor and texture experience.

Notes

For best results, use day-old brioche bread to help it absorb the custard without becoming too soggy.
If you prefer, substitute the semi-sweet chocolate chips with white chocolate or caramel chips for variation.
Let the bread pudding rest for 10-15 minutes after baking to set further before serving, though it is delicious warm.
Make sure the baking dish is greased well to prevent any sticking when serving.
This dessert can be refrigerated and reheated gently; add a little milk when reheating to keep it moist.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 160 mg