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Dulce de Leche Bread Pudding


  • 1 can Dulce de Leche sweetened condensed milk
  • 1 1/2 cups 35% cream
  • 2 eggs slightly beaten
  • 1 tsp vanilla
  • 1/4 tsp nutmeg grated
  • 1/2 tsp cinnamon
  • 4 cups 1-inch bread cubes day old French bread
  • 1/2 cup raisins seedless
  • Aluminum Foil
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 1 cup eggnog
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg


  • Lightly butter a 1.5 quart (1.4 L) baking dish, and set aside. Then, place a small metal rack or trivet in bottom of slow cooker. Add 1/2 - 3/4 cup water.
  • In a large bowl mix together sweetened condensed milk, cream, eggs, vanilla, nutmeg and cinnamon until combined. Add bread cubes and raisins, and stir. Let it sit for 5-10 minutes.
  • Spoon into baking dish and cover with tin foil, then place it on rack in slow cooker.
  • Then, put lid on slow cooker and cook on high for 3 hours. Remove and let stand 10 - 15 minutes before serving. Serve with warmed Eggnog Sauce.


To make eggnog sauce: In a bowl, mix together sugar, cornstarch, eggnog, vanilla and nutmeg. Pour into sauce pan and cook over medium-low heat on stove. Stir until slightly thickened and remove from heat. Drizzle over bread pudding and serve warm.