Tres Leches Bread Pudding with Vanilla Cream Sauce

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I followed the recipe to a T, except i omitted the rum extract (didn’t have any), used an italian loaf (similar to french loaf), and i halved the sauce like another reviewer suggested.( i still ended up with extra sauce) I would suggest that u lean the bread slice halves kinda 45 degrees against the side of the pan. And keep arranging the whole bread that way and pack it somewhat tight. This way when u pour the egg mixture it doesnt cover all the bread, leaving the tops exposed to allow them to get crunchy! The crunch with the moist pudding is perfection. Also, do not prepare this overnight and let the bread soak in the egg mixture so u can pop this in the oven in the morning. Just prepare it in the morning. It takes no time at all. You do not want your pudding to be soggy. I keep my baked bread pudding in the warm oven until i’m ready to serve, and then I pour the sauce over it.

Ingredients

1 loaf french bread, thinly sliced and cut into quarters
2¼ cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
¼ teaspoon rum extract

Vanilla Cream Sauce:

1⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoon vanilla
1¼ cups sugar

Instructions

Grease 9×13 baking pan.
Place bread slices in pan and set aside.
In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.
Serve warm and top with Vanilla Cream Sauce.

Vanilla Cream Sauce:

In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.

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