Condensed Milk Bread Pudding Recipe | Creamy & Easy Dessert!

If you’re craving something cozy, creamy, and wonderfully nostalgic, Condensed Milk Bread Pudding might be your new favorite dessert. It’s the kind of recipe that feels like a hug: soft in the middle, golden on top, and perfumed with vanilla and gentle spice. With pantry-friendly ingredients and a forgiving method, this is the sort of treat you can pull together without fuss, yet it always tastes special—perfect for slow weekends, holiday gatherings, or whenever you want to make someone’s day a little sweeter. Expect a silky custard, tender bread, and just the right amount of sweetness from condensed milk, all baked into a dessert that’s simple to love and easy to share.

What Makes This Condensed Milk Bread Pudding Irresistible

There’s something magical about turning day-old bread into a dessert that tastes like it took hours of planning. Here, the sweetened condensed milk does double duty, lending lush creaminess and natural sweetness so you don’t have to juggle extra sugar. The result is a custardy center with caramelized edges, the kind of contrast that keeps every bite interesting. Whether you add a handful of raisins, a sprinkle of cinnamon, or a splash of vanilla, this recipe gives you a reliable base to make your own. It’s simple, comforting, and consistently crowd-pleasing—no pastry degree required.

Gathering Your Ingredients: What You’ll Need and Why

• Stale bread, about 8 cups cubed (brioche, challah, or sturdy white bread) – The backbone of the pudding; slightly dry bread absorbs the custard beautifully without falling apart.
• 1 can (14 oz/397 g) sweetened condensed milk – Provides creamy body and sweetness, creating that signature silky texture.
• 2 cups whole milk – Balances the richness of the condensed milk and helps create a smooth custard.
• 4 large eggs – The setting agent; they transform the milk mixture into custard as it bakes.
• 3 tablespoons unsalted butter, melted – Adds richness and helps the top caramelize into a light, golden crust.
• 2 teaspoons vanilla extract – Aromatic warmth that lifts the entire dessert.
• 1 teaspoon ground cinnamon – A cozy spice note that complements the condensed milk’s sweetness.
• 1/4 teaspoon ground nutmeg – A pinch of extra depth; use freshly grated if possible.
• 1/4 teaspoon fine salt – Essential for balance; it keeps the sweetness in check.
• Optional add-ins (choose 1–2): 1/2 cup raisins or chopped dates, 1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips, 1 teaspoon orange zest, 1 tablespoon dark rum – Personalize to your taste; add-ins provide pops of flavor and texture.
• For the pan: soft butter for greasing + 1–2 tablespoons coarse sugar (optional) – Prevents sticking and adds a delicate crunch to the edges.
• To serve (optional): powdered sugar, softly whipped cream, or warm caramel/vanilla sauce – A finishing flourish if you want to dress it up.

Your Step-by-Step Path to Perfect Bread Pudding

1. Prep the pan and oven. Preheat the oven to 350°F (175°C). Generously butter a 9x13-inch (or similar 2–3 quart) baking dish. If you enjoy a lightly crisp top, sprinkle the buttered dish with a thin coat of coarse sugar.
2. Cubed bread at the ready. Cut your bread into bite-size cubes (about 1-inch pieces). If it’s fresh, spread the cubes on a baking sheet and bake for 8–10 minutes to dry them slightly. Dry bread absorbs custard more evenly and won’t turn mushy.
3. Build the custard base. In a large bowl, whisk the eggs until well combined. Add the sweetened condensed milk, whole milk, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth. Slowly stream in the melted butter while whisking.
4. Combine bread and custard. Add the bread cubes to the bowl and gently fold until every piece is coated. If using add-ins like raisins, nuts, or chocolate chips, stir them in now. Let the mixture rest for 10–15 minutes so the bread fully absorbs the custard. Press down occasionally to submerge any airy pieces.
5. Transfer to the dish. Pour the soaked bread and any remaining custard into the prepared dish. Smooth the top and press gently to create an even layer.
6. Decide on a water bath (optional, but great). For an ultra-silky interior, set the baking dish inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of your baking dish. A water bath helps the custard cook gently and prevents curdling. If you prefer a crisper top and edges, you can skip the water bath.
7. Bake until just set. Bake for 40–50 minutes, or until the top is golden and the center is set with a slight jiggle. An instant-read thermometer should read about 165°F (74°C) in the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Rest before serving. Remove from the oven and let the pudding stand for 15–20 minutes. This allows the custard to finish setting and makes slicing easier.
9. Serve warm or at room temperature. Dust with powdered sugar or add a spoonful of softly whipped cream. A drizzle of caramel or vanilla sauce is lovely but optional—the condensed milk already brings plenty of sweetness.

Timeframe & What to Expect

Good desserts reward a bit of patience, and this one is no exception. Here’s how your time will look so you can plan ahead.

• Prep time: 15 minutes
• Soak time: 10–15 minutes
• Bake time: 40–50 minutes
• Rest time: 15–20 minutes
• Total time: About 1 hour 20 minutes
• Yield: 8–10 servings

The pudding is ready to enjoy when the center is just set, the top is gently browned, and the kitchen smells like vanilla and toast. Serving it slightly warm brings out the custard’s creaminess and the bread’s buttery edges.

Pro Tips to Make It Extra Wonderful

• Choose the right bread. Brioche or challah gives a tender, rich crumb. If you use a leaner white bread, consider adding an extra tablespoon of melted butter for richness.
• Use day-old or lightly toasted bread. This helps the cubes soak up the custard without dissolving. If your bread is soft, toast it briefly to dry it out.
• Don’t skip the salt. A tiny pinch balances the sweetness and rounds out all the flavors.
• Water bath vs. no water bath. A water bath yields a more delicate, custardy interior. Skipping it gives you crispier edges and a slightly firmer set. Choose based on your texture preference.
• Watch the bake. Overbaking can lead to a dry pudding. Pull it from the oven when the center still quivers slightly—carryover heat will finish the job.
• Boost the flavor. Plump raisins in warm milk, tea, or rum for 10 minutes before adding; they’ll be soft and fragrant. A teaspoon of orange zest is delightful with cinnamon.
• Make-ahead friendly. Assemble the pudding, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the bake time.
• Freezing and reheating. Bake, cool completely, then wrap well and freeze up to 2 months. Reheat covered at 325°F (165°C) until warmed through; uncover for the last 5–10 minutes to re-crisp the top.
• Dairy and diet adaptations. Substitute half-and-half for whole milk for extra richness. For a subtle coconut note, swap part of the milk with full-fat coconut milk. Many grocery stores carry lactose-free sweetened condensed milk if needed.
• Serving ideas. Try a drizzle of warm caramel, a spoon of berry compote, or a scoop of vanilla ice cream. Each brings a different kind of indulgence.

A Quick Look at the Nutrition

These values are approximate and will vary based on bread type and optional add-ins. Calculated for 1 serving when the recipe is divided into 10 portions and made without optional extras.

Common Questions, Answered

Do I really need to use a water bath?

No, it’s optional. A water bath helps the custard cook gently, giving you a silkier center. If you prefer a crisper top and slightly firmer texture, bake the pudding directly on the oven rack without a water bath. Both methods are delicious—choose based on your texture preference.

Can I reduce the sweetness?

Yes. Use half a can of sweetened condensed milk and replace the other half with whole milk or half-and-half. Add 1–2 tablespoons of granulated sugar only if needed. A pinch of extra salt or a bit of orange zest can also bring balance without additional sweetness.

How should I store and reheat leftovers?

Cool the pudding, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave in short bursts until warm, or warm the whole dish in a 325°F (165°C) oven, covered, for 15–20 minutes. Leftovers also make a wonderful breakfast—try with a spoon of yogurt or fresh fruit.

Closing Thoughts to Inspire Your Next Baking Moment

There’s a special kind of joy in finding a dessert that’s both easy and memorable, and Condensed Milk Bread Pudding is exactly that. It turns simple staples into something generous and comforting, the kind of dish that invites people to linger at the table for just one more bite. Whether you keep it classic or stir in your favorite add-ins, you’ll end up with a tender, custardy pudding that feels like home. Share it warm, share it often, and let it be a sweet reminder that simple ingredients can create the most meaningful moments.