Key Ingredients

A can of Dulce de Leche featuring the La Lechera logo and a square slice of flan drizzled with caramel.
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can
  • 1 cup NESTLÉ LA LECHERA Dulce de Leche
  • 6 large eggs
  • 2 cups whole milk
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 loaf (12- to 16-ounces) of brioche, challah or French bread, torn into 1-inch pieces (10 to 12 cups)
  • 1/2 cup raisins, toasted, chopped nuts or finely grated peel from one orange (optional additions)
  • Vanilla bean ice cream (optional)

Make It

Step 1

Preheat oven to 325° F. Spread dulce de leche over bottom of 13 x 9-inch baking dish.

Step 2

Whisk eggs in large bowl (large enough to accommodate bread pieces). Whisk in milk, sweetened condensed milk, evaporated milk, sugar, cinnamon, vanilla extract and salt.

Step 3

Add bread pieces, and optional additions if using, to milk mixture pressing down to coat. Allow to soak for 5 minutes. Pour into prepared dish.

Step 4

Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; run knife around inside of baking dish to loosen.

Step 5

Invert onto serving platter (there will be some dulce de leche left on the baking dish that can be spooned back onto bread pudding). Cut into pieces. Serve with ice cream.

Recipe Notes

Cook’s Tip:

Leftover bread pudding can be stored in refrigerator in airtight container for up to 4 days.

Why People Are Loving It