Tres Leches Bread Pudding.

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Serves: 8-10
Time: 1 hour & 15 minutes, plus cooling

Ingredients:

3 large eggs

3 large egg yolks

1 cup heavy cream, plus 2 tablespoons

1 cup sweetened condensed milk, reserving what’s left in can

1 cup whole milk

1 can evaporated milk

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Butter for greasing dish

12 ounces stale croissants, or any other soft bread (such as challah or brioche)

Cinnamon for serving

Instructions:

1.  In a large bowl, whisk together the eggs and egg yolks until completely combined. Whisk in 1 cup heavy cream, 3/4 cup condensed milk, whole milk, evaporated milk, vanilla, and salt.

2. Butter a 9-inch square baking dish. Tear the bread into 1-inch pieces and evenly spread in the prepared dish. Pour the egg mixture on top. Press bread down making sure all the bread is immersed. Cover with plastic wrap and let rest in the fridge for 1-2 hours.

3. Preheat steam oven to 300° on Convection Humid Mode. Bake until center of the custard is almost set but still slightly wet, about 50-60 minutes. The top should be golden brown. Remove the baking dish from the oven and let the pudding cool for about 20 minutes.

4. In a small bowl, stir together the remaining condensed milk and 2 tablespoons heavy cream and drizzle over the top of the pudding. Liberally sprinkle cinnamon over the top (how much cinnamon you use is a personal choice, we like a lot). Serve plain for with your favorite type of fruit.