Description
Mexican tres leches bread pudding merges classic dessert comfort with rich, creamy indulgence. Sweet milk-soaked bread creates a luxurious experience that transports you to culinary bliss with each delectable spoonful.
Ingredients
Scale
Main Ingredients:
- 1 loaf brioche bread, cut into cubes
- 1 cup semi-sweet chocolate chips
- 7 egg yolks
- ½ cup granulated sugar
Milk Components:
- 1 cup whole milk
- 1 (12-ounce / 340 grams) can evaporated milk
- 1 (14-ounce / 397 grams) can sweetened condensed milk (divided)
Flavor Enhancers:
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
Instructions
- Carefully dice the brioche into uniform, bite-sized cubes to ensure even absorption of the luscious milk mixture.
- Whisk together egg yolks, whole milk, evaporated milk, sweetened condensed milk, sugar, vanilla, and sea salt until the mixture transforms into a silky, homogeneous liquid.
- Gently incorporate the bread cubes into the milk mixture, allowing each piece to luxuriously soak up the creamy essence.
- Meticulously transfer the saturated bread mixture into a well-greased baking dish, creating an even, inviting layer.
- Sprinkle chocolate chips across the surface, distributing them strategically for pockets of rich, melted chocolate throughout the pudding.
- Slide the baking dish into a preheated oven at 375°F, watching as the pudding gradually turns a golden, appetizing brown.
- After 50-60 minutes, when the center sets and the top achieves a beautiful caramelized hue, remove from the oven.
- While still warm, drizzle the remaining sweetened condensed milk over the top, creating a glistening, decadent finish.
- Serve immediately, allowing guests to experience the pudding at its most sublime temperature and texture.
Notes
- Elevate this dessert by using high-quality brioche bread for a richer, more luxurious texture that absorbs the milky mixture perfectly.
- Chocolate chips add delightful bursts of sweetness, but you can swap them with nuts or dried fruit for a personalized twist.
- Ensure even baking by cutting bread into uniform cubes, allowing each piece to soak up the creamy three-milk blend equally.
- Let the bread pudding rest for 10-15 minutes after baking to help it set and absorb the remaining condensed milk for maximum flavor.
- For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich, custardy dessert.
- Store leftovers in the refrigerator and gently reheat in the oven to maintain the pudding’s delicate texture and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 423
- Sugar: 31 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg