Tres Leches Bread Pudding
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 cups
Whole Milk3 cup
Sugar1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Kosher Salt9 large
Egg Yolk8 tbsps
Unsalted Butter (1 stick)1 cup
Buttermilk1 tbsp
Light Corn Syrup1 pinch
Salt1 tsp
Baking SodaDirections:
1
Coat the insert of a slow cooker with nonstick spray
2
Line the insert with aluminum foil for easy removal, letting some foil overhang for handles
3
Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks
4
Toss in the cubed bread and the almonds and mix to coat all the bread
5
Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours
6
Remove the lid and cool
7
Use the foil handles to lift the bread pudding from the slow cooker
8
Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream
9
; In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat
10
Remove from the heat and slowly add the baking soda
11
At first the sauce will bubble up, just keep stirring
12
Sauce will thicken as it cools
13
Cook's Note: This syrup is a great addition to pancakes, waffles or any dessert