Last weekend was taken to a brunch buffet at a restaurant called Secos in Houston and there was as part of the spread a custardy bread pudding lightly flavored with apples, cinnamon, nutmeg and condensed milk, with the softest airiest texture, served with a tres leches sauce. It seemed a perfect assemblage of the simplest ingredients. I played about with the tastes to recreate the experience and like what I came up with. Condensed milk is so sweet the pudding does not need any extra sugar, but feel free to fool around with the proportions of the milks if you like it sweeter or richer. Easily doubled or tripled. You can use a pear instead of an apple. —Starmade
2 for brunch, 4 for dessert.
butter plus additional for baking dish
Butter a small round baking dish generously. Break up bread slices into the dish. In a separate bowl dice the apple and toss with the sugar. Melt a tablespoon of butter in a saucepan and saute the apple pieces gently for about five minutes until they are softened but not yet applesauce. Let cool while you beat the eggs vigorously together with the three milks, add vanilla and pour over the bread. Mix in the sauteed apple. Pour into pan and sprinkle a lot of cinnamon and a little nutmeg over. Place in fridge and let sit for an hour or more or overnight (if wanting it for brunch).
When ready to cook, bake in preheated 350 degree oven for about 25-30 minutes. Take from oven while still a bit jiggly in centre. I used a water bath to keep it the custard ultra soft as in the restaurant version but it would probably be fine without.
Mix the sauce ingredients and serve the pudding spooned into bowls with the sauce poured over it.