Caramel Bread Pudding with Condensed Milk
A comforting, budget-friendly dessert that transforms stale baguettes into a silky, caramel-topped pudding. Made in a blender and baked in a water bath, it's a foolproof way to reduce food waste while treating everyone to something truly special.
🛒 Ingredients
10 servings
- 3 stale baguettes (day-old)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 tablespoon sugar
- 2 eggs
- 1 tablespoon margarine
- Whole milk, enough to soak the bread
- 1 cup whole milk (200 ml)
- 1 tablespoon grated cheese (optional)
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Directions
- 1
Preheat the oven to 350°F (180°C). Break the stale baguettes into pieces and soak them in whole milk for 15 minutes, until fully absorbed.
- 2
Place the soaked bread in a blender with the condensed milk, sugar, eggs, margarine, and grated cheese if using. Blend for 3 minutes until smooth and creamy.
- 3
Caramelize a bundt or ring pan: add the sugar directly to the pan and heat over low heat, swirling gently, until you get a golden caramel that coats the bottom and sides.
- 4
Pour the batter into the caramelized pan. Set it inside a larger baking dish filled with hot water to create a bain-marie.
- 5
Bake for approximately 1 hour, until the pudding is set and a toothpick inserted in the center comes out clean.
- 6
Allow to cool completely before unmolding onto a serving plate. Refrigerate for at least 1 hour before slicing and serving.
💡 Chef's Tip
Run a thin knife around the edges before flipping the pudding onto your plate — the caramel will cascade beautifully over the top. Keeps well in the fridge for up to 3 days and tastes even better the next day.
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