Thursday, August 15, 2013

Tres Leches Bread Pudding

This was very good!  The original directions didn't say how to make the cinnamon sauce.  I learned the hard way to use a LARGE pan!  See notes at end of the recipe.  We had this after a girls night out while Don and our friend Mark were out of the country.  We all liked it very much.
Tres Leches Bread Pudding

Recipe courtesy Kelsey Nixon

Nonstick spray

2 1/4 cups whole milk  Beth used 2 %

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1/2 cup sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon kosher salt

9 large egg yolks

1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)Beth used sourdough

3/4 cup slivered almonds, toasted

Cinnamon Sugar Sauce, recipe follows

Freshly whipped cream, for serving


3/4 cup sugar

8 tablespoons (1 stick) unsalted butter

1/2 cup buttermilk

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch salt

1 teaspoon baking soda

Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhand 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.
NOTE:  To make Cinnamon Sugar Sauce  Use a large saucepan.  Add all ingredient except the baking soda and cook until butter is melted and sugar is dissolved.  Add the baking soda and BE PREPARED!  This will expand to more than double!  Take off the heat and stir well.


No comments:

Post a Comment