Anna and I were sitting around in our underoos watching the office trying to think up something good for an upcoming big green eggfest. You know, how all the cool kids spend their Friday nights.
I was thinking about bread pudding and how many different forms it takes. In college, I used to go to a place called Caribbean Spice that would serve a Jamaican patty, a piece of pocket bread (we called it clam bread because of it resembled a vag) a can of pop, and a dessert for something like $2.50. Crazy good deal. I always got the bread pudding as my dessert - I was poor in college and that chunk of bread pudding weighed like a pound. It was crazy dense, wrapped in plastic wrap, and had a good cinnamon raisin taste. Then, when I visited New Orleans, I had a completely different take on bread pudding. It was baked in a pan and had a crazy rich sweet sauce spooned on top of it. It was nothing like the dense cube I got in Gainesville, but it was amazing…and still called bread pudding. Imagine that.
Anyways, back to the crazy night watching the office brainstorming what to cook at the eggfest…. I mentioned that bread pudding would be really easy, and something different. People get overloaded with meat at these eggfests (I highly recommend you go to one, if you get a chance. I’ll write about them at some point…). We started going back and forth with different flavor profiles (Anna hates that term) - maple blueberry bread pudding, French toast bread pudding, maple sausage bread pudding, etc…but one of us said Tres Leches Bread Pudding (doesn’t matter which one said it) and we both drooled over it.
We didn’t have a recipe so Anna started googling and ended up cherry picking the best parts of several recipes all over the Internet and created her own…and it is absolutely wonderful.
You can probably cook this in a home oven, but as I mentioned, we cook it at eggfests and prefer cooking it in our Big Green Egg. The charcoal isn’t overpowering, but it certainly imparts a little extra flavor. If you do cook on a kamado, cook indirect at 350F.
Seguin’s Famous Tres Leches Bread Pudding
- 1 loaf Puerto Rican bread (or Cuban bread)
- 5 eggs
- 2 cups milk
- ½ cup white sugar
- 1 can evaporated milk (12-14oz)
- 1 can sweetened condensed milk (12-14oz)
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup salted butter
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla bean paste
- Cube bread into 1 inch cubes
- Place bread cubes into a greased 9” x 13” pan
- Combine remaining bread pudding ingredients (not sauce ingredients) in a bowl and whisk
- Pour mixture over the cubed bread and press bread into the liquid
- Allow to soak for 5-10 minutes
- Cover with foil and bake at 350F for 45 minutes.
- Remove foil and bake for an additional 15 minutes.
- Melt butter in a pan
- Add white sugar, brown sugar, and heavy cream to melted butter and stir to combine
- Anna usually eyeballs this part to get it right…stir until the sugar dissolves and looks like a caramel sauce
- Remove from heat, add vanilla bean paste, stir to combine.
Bringing it all together
- Pour sauce over bread pudding
This has been an all-star at eggfests. It is easy to make, portions easily, and tastes great.