Brioche and Puff

Tres Leches Bread Pudding


4 Brioche Bun VDF#7559

day old and cubed small (about 6 cups)

4 cup whole milk

¾ cup sweetened condensed milk – reserve the rest

½ cup evaporated milk

3 large eggs

2 tablespoons sugar

1 tablespoon vanilla paste or extract

¼ cup chopped pecans – optional

Cinnamon whipped cream:

1 cups heavy cream

2 tablespoons granulated sugar

1 tablespoon of reserved sweetened condensed milk

1 teaspoon cinnamon


Caramel Sauce (Optional for plating)


  1. Preheat oven to 350°.
  2. Combine eggs, all three milks, sugar, and vanilla in a bowl and whisk well.
  3. Add all of brioche pieces and pecans if using in a buttered 9 X 9 cake pan and pour the egg-milk mixture over the brioche, pressing down slightly. Let sit 10 minutes to soak up the custard.
  4. Place Pudding in the oven and bake for 35-45 minutes. Cover with foil if top browns too much.
  5. Prepare Cinnamon Whipped Cream: Whip ingredients to stiff peaks with a mixer, or by hand. Keep chilled.
  6. Prepare serving dishes for plating. Drizzle plates with Caramel Sauce.
  7. Remove from oven and let cool completely before chilling and topping with Cinnamon Whipped Cream.
  8. Serve well chilled with a dash of cinnamon.

Handling Instructions

VdF#7559 Brioche Bun

Thaw & Serve Bread

  1. Thaw overnight in the refrigerator or for one hour at room temperature in poly bag.
  2. Warm in oven for 3-5 minutes at 350°, if needed.

Bon appétit from Vie de France!