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Milk Bread Pudding

Recipe by Nico Norena on InstagramAdded 5 November 2026.

20 minutes to prep, 35 to cook. A rich milk bread pudding featuring a silky custard infused with vanilla and a glossy caramel glaze. After baking, the pudding is chilled overnight to set, delivering a dense yet tender dessert that works equally well for breakfast.

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Method

  1. Preheat the oven to 400°F.

  2. Blend the bread, milk, condensed milk, eggs, and vanilla extract together until smooth.

  3. In a medium pan over medium‑high heat, add the sugar and cook, stirring occasionally, until it turns a deep golden caramel.

  4. Pour the caramel into an angel‑cake pan and let it cool completely.

  5. Pour the bread pudding batter over the cooled caramel layer.

  6. Cover the pan tightly with foil, place it in a large pot or roasting pan, add enough water to come about 3 inches up the sides, cover, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly firm.

  7. Remove from the oven, let the pudding cool to room temperature, then refrigerate overnight before serving.

Tips while you cook

Cool caramel before adding batter
Allow the caramel layer to cool completely before pouring the bread pudding batter over it.
Use a water bath and foil cover
Cover the pan tightly with foil and place it in a water bath to bake evenly and keep the top from over‑browning.
Refrigerate overnight to set
After cooling to room temperature, refrigerate the pudding overnight before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Nico Norena made this.

The recipe comes from Nico Norena’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Nico Norena and want this changed? Email [email protected].

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