••••TRES LECHES BREAD PUDDING!!••••

(Source: kitchen-concoctions & photos also)

••••TRES LECHES BREAD PUDDING!!!

Tres Leches Bread Pudding
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Bake Time: 30 minutes Serves: 8-10

Ingredients:
2 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
5 large eggs
½ cup granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup room temperature butter, cubed and divided
12-13 cups torn croissants (about 20-24 croissants)

For Serving:
1 (14-ounce) can Dulche de Leche
2 cups freshly whipped cream

Directions:
Preheat oven to 400 degrees F. Generously grease a 9×13 -inch baking dish with 1-2 tablespoons butter. Set aside.

In a large bowl whisk together whole milk, sweetened condensed milk, evaporated milk, eggs, sugar, vanilla, cinnamon and salt. Set aside.

In a separate large bowl, toss together remaining cubed butter and torn croissants. Pour custard over bread pieces and stir just until bread is saturated. Add additional milk, if needed, to ensure the bread is completely saturated.

Pour bread pudding into prepared pan and bake at 400 degrees F, for 25-30 minutes, or until set. Allow bread pudding to cool for at least 15 minutes before serving.

Tres Leches Bread Pudding is best served warm or at room temperature, topped with Dulche de Leche and homemade whipped cream. Store leftovers for 3-4 days in the refrigerator.