The New York Times recipe: Tres leches bread pudding

Inspired by pastel de tres leches, this recipe applies the three milks traditionally used in the Latin American dessert — condensed, evaporated and full cream— to bread pudding. But the game changer comes with the water bath, which helps develop a fluffy, almost ethereal bottom as the top crisps under the oven’s heat. Finish it with a little more condensed milk for a dish that melds the extra sweet with a more savoury, eggy brioche.

Tres Leches Bread Pudding

By Samantha Seneviratne

Pastel de tres leches, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and full cream milk or cream. Inspired by the classic cake, this bread pudding transforms those three milks into a rich custard that gets absorbed by buttery cubes