Easy Condensed Milk Bread Pudding – Creamy 30-Minute Dessert

Growing up, my grandmother always had a can of condensed milk in her pantry. She'd swirl it into coffee, drizzle it over fresh fruit, and sometimes, when we were lucky, she'd make her famous bread pudding. That dessert was the stuff of legends – soft, custardy, and sweet in a way that felt like a hug.

This recipe is my tribute to her, but with a modern twist: it's even easier because the condensed milk does all the sweetening and adds an incredible richness that regular sugar just can't match. The result is a dessert that's both nostalgic and surprisingly simple to pull together on a busy weeknight.

I love that this pudding comes together in about 15 minutes of prep. You don't need any special equipment – just a bowl, a whisk, and a baking dish. It's the kind of recipe that makes you look like a hero even when you're short on time.

About the Ingredients

6 cups (about 300g) cubed day-old bread (brioche, challah, or French bread)

Stale bread soaks up the custard better without turning mushy. If your bread is fresh, toast it lightly first. Brioche adds extra richness, but any white bread works.

1 (14 oz / 397g) can sweetened condensed milk

This is the star – it sweetens and thickens the custard. Use full-fat for the creamiest result; low-fat will work but be slightly less rich.

2 cups (480ml) whole milk

Whole milk gives the best creamy texture. You can substitute 2% or a dairy-free milk like oat milk, but the pudding will be lighter.

3 large eggs

Eggs set the custard. Make sure they're at room temperature for even mixing.

1 teaspoon vanilla extract

Pure vanilla adds depth. You can use 1 teaspoon of vanilla bean paste or the seeds from half a vanilla bean for a more intense flavor.

1/2 teaspoon ground cinnamon

Warm spice that complements the sweetness. Swap with nutmeg or cardamom for a different twist.

1/4 teaspoon salt

Balances the sweetness and enhances flavors. Use fine sea salt.

2 tablespoons (28g) unsalted butter, melted

For greasing the dish and brushing the top. You can use coconut oil or nonstick spray.

Tips & Tricks

• Use day-old bread that's slightly dry – it soaks up the custard perfectly without getting mushy.
• Tear the bread into bite-sized cubes, about 1-inch, so they soak evenly.
• Let the bread sit in the custard for 10 minutes before baking to ensure it's fully absorbed.

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter, ensuring the bottom and sides are coated.

2. Combine wet ingredients

In a large bowl, whisk together the condensed milk, whole milk, eggs, vanilla extract, cinnamon, and salt until fully combined and smooth.

3. Add bread cubes

Add the cubed bread to the custard mixture and gently stir to coat every piece. Let it sit for 10 minutes, occasionally pressing the bread down, so it soaks up the liquid.

4. Transfer to dish

Pour the bread mixture into the prepared baking dish and spread it into an even layer. Press down lightly with a spatula to ensure it's compact.

5. Bake the pudding

Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the center is just set – it should jiggle slightly but not be liquid. A knife inserted near the center should come out clean.

6. Cool slightly

Remove from the oven and let cool on a wire rack for at least 10 minutes. This allows it to set further and makes it easier to serve.

7. Serve and enjoy

Scoop warm into bowls, drizzle with extra condensed milk if desired, and enjoy! Great with a scoop of vanilla ice cream or a sprinkle of powdered sugar.

Delicious Variations

Chocolate Lover's

Add 1/2 cup (90g) chocolate chips or chunks to the bread before baking.

Fruity Twist

Fold in 1 cup (150g) fresh or frozen berries (blueberries, raspberries) with the bread.

Spiced Apple

Sauté 1 diced apple in butter with 1 teaspoon cinnamon and fold into the mixture.

How to Store Creamy Condensed Milk Bread Pudding

Frequently Asked Questions

Next time you have a few slices of stale bread, don't toss them – make this comforting pudding. It's a small change that turns leftovers into something special. Here's to small steps, together.

Creamy Condensed Milk Bread Pudding

This easy condensed milk bread pudding is creamy, comforting, and ready in under an hour. Perfect for using up stale bread!

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time8Servings320 kcalCalories

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🧂 Ingredients

• 6 cups (about 300g) cubed day-old bread (brioche, challah, or French bread)
• 1 (14 oz / 397g) can sweetened condensed milk
• 2 cups (480ml) whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons (28g) unsalted butter, melted

📋 Instructions

1. 1Preheat and prepare — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter, ensuring the bottom and sides are coated.
2. 2Combine wet ingredients — In a large bowl, whisk together the condensed milk, whole milk, eggs, vanilla extract, cinnamon, and salt until fully combined and smooth.
3. 3Add bread cubes — Add the cubed bread to the custard mixture and gently stir to coat every piece. Let it sit for 10 minutes, occasionally pressing the bread down, so it soaks up the liquid.
4. 4Transfer to dish — Pour the bread mixture into the prepared baking dish and spread it into an even layer. Press down lightly with a spatula to ensure it's compact.
5. 5Bake the pudding — Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the center is just set – it should jiggle slightly but not be liquid. A knife inserted near the center should come out clean.
6. 6Cool slightly — Remove from the oven and let cool on a wire rack for at least 10 minutes. This allows it to set further and makes it easier to serve.
7. 7Serve and enjoy — Scoop warm into bowls, drizzle with extra condensed milk if desired, and enjoy! Great with a scoop of vanilla ice cream or a sprinkle of powdered sugar.

👨‍🍳 Chef's Note: For an extra indulgent touch, serve with a drizzle of warm caramel sauce or a dusting of powdered sugar.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 320 kcal · 9g protein · 45g carbs · 12g fat