Bread pudding is a delicious classic dessert. I’ve whipped up this easy tres leches version, meaning “three milks”, from our beloved original bread pudding recipe, adding cinnamon and a hint of orange. If you hoard uneaten half loaves of bread in your freezer like me, this may just be the excuse you’re looking for to use them up! I prefer to use brioche bread, leftover from my monte cristo sandwiches!

What is bread pudding?
Bread pudding consists of layers of white bread mixed with a delicious, creamy custard made from eggs, sugar, and either cream or milk. Why did I choose to do tres leches custard? The three different forms of milk (heavy cream, sweetened condensed milk, and evaporated milk) combine so well to make a delicious custard, giving a hispanic spin on this simple, classic dish. No additional sugar is needed due to the sweetened condensed milk, making this recipe SO easy. I love the added cinnamon and hint of orange to elevate this dessert. It is absolutely divine.

How to make tres leches bread pudding
- Butter an 8×8 or 9×9-inch pan, and set aside.
- Cut bread into 1 ½-inch cubes. Place them evenly in the pan and pat down with your hand or a flat spatula.
- In a large bowl, whisk eggs. Add cream, remaining can of condensed milk, can of evaporated milk, and vanilla extract. Add cinnamon and stir. Optional, add orange liqueur (or orange zest) and whisk to combine one last time.
- Pour cream mixture over bread mixture in the pan until completely covered and absorbed by the bread. Gently press down the bread cubes to fully cover with custard. It’s best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you’re in a hurry, you can bake it after letting it sit for at least 10 minutes.
- Preheat oven to 325°F/160°C. Bake for 40-50 minutes or until custard is almost set in the middle, but still a little wet. The middle will set just enough while cooling. If the top is browning too fast, cover loosely with aluminum foil. Don’t overbake or the bread will be dry. Sprinkle cinnamon over the top for added flavor and presentation. Let the pudding cool slightly and drizzle the reserved ¼ cup of sweetened condensed milk, slightly warmed, over the top of each slice when serving.
- Bread pudding can be served warm or cold, with a dollop of fresh whipped cream or vanilla ice cream if you’d like! It is best the same day it’s made.

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What type of bread should I use?
The best type of bread to use for bread pudding is white bread. I love using breads like challah, brioche, croissants, or french bread. You’ll get the best results if your bread is slightly stale. Or, you can cut it up and toast it in the oven until slightly crispy. I like to use up half-loaves of bread I’ve saved in the freezer and thaw them for 1 hour before using in this recipe.

Bread to custard ratio for tres leches bread pudding
While most recipes for bread pudding are quite similar, it’s the bread to custard ratio that typically differs. In some recipes, the bread pudding will still be filled with visible custard after baking, but in others, the bread will soak up most of the liquid. This recipe calls for a ratio resulting in the custard being soaked into the bread with visible amounts of custard on top, too. If you only want just enough for the bread to be soaked, simply don’t use the entire mixture. How much time you let the bread soak prior to baking also matters. While most recipes suggest anywhere from a few minutes to overnight in the fridge (a good tip if you want to make it ahead of time and bake in the morning), I find that allowing my bread to soak up the custard for 1 hour is enough.
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Tres Leches Bread Pudding
This bread pudding recipe is simple and amazing. Made with creamy, rich vanilla custard, this bread pudding is the perfect way to end your meal. Top with vanilla ice cream or homemade whipped cream. Serve warm or cold, either way it's delicious.
Ingredients
- butter, for coating the baking pan
- 375 g/10-12 slices thick day-old bread*
- 4 large eggs
- 2 cups (960 ml) heavy cream
- 1 can (396mL) sweetened condensed milk, set aside ¼ cup to top the bread pudding
- 1 can (356mL) evaporated milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1-2 Tablespoon orange liqueur **optional
Instructions
-
Butter an 8×8 or 9×9-inch pan, and set aside.
-
Cut bread into 1 ½-inch cubes. Place them evenly in the pan and pat down with your hand or a flat spatula.
-
In a large bowl, whisk eggs. Add cream, remaining can of condensed milk, can of evaporated milk, and vanilla extract. Add cinnamon and stir. Optional, add orange liqueur (or orange zest) and whisk to combine one last time.
-
Pour cream mixture over bread mixture in the pan until completely covered and absorbed by the bread. Gently press down the bread cubes to fully cover with custard. It's best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you're in a hurry, you can bake it after letting it sit for at least 10 minutes.
-
Preheat oven to 325°F/160°C. Bake for 40-50 minutes or until custard is almost set in the middle, but still a little wet. If the top is browning too fast, cover loosely with aluminum foil. Don’t overbake or the bread will be dry. Let the pudding cool slightly, sprinkle with cinnamon for added flavor, and drizzle the reserved ¼ cup of sweetened condensed milk over the top of each slice when serving.
-
Bread pudding can be served warm or cold, top with a dollop of fresh whipped cream or vanilla ice cream if you'd like! It is best the same day it's made.
Recipe Notes
*For the bread I used brioche. You can use any white bread with great results as well!
**If you love orange flavor, add two tablespoons. If you want a subtle hint, add one. I usually have orange liqueur on hand if I’ve been making margaritas! If you have an orange on hand instead, you can zest it into the custard as well.
Donna M Stanton says
Please share how servings is your Tres Leches bread pudding?
Thank you.
Stephanie @ Pretty.Simple.Sweet. says
Hi Donna! This recipe is for a 9×9 inch pan – I usually cut a 3×3 grid (9 servings). You can divide your pan into the size you see fit for your guests.