Coconut Tres Leches Bread Pudding

10 minsPrep Time
3 hrsCook Time

3 hrs 10 minsTotal Time


Coconut Tres Leches Bread Pudding

  • 1 Lb Challah Bread Torn into 1 1/2 pieces and lightly toasted
  • 13.5 Oz Can of Unsweetened Coconut Milk
  • 14 Oz Can of Sweetened Condensed Milk
  • 2 Cups Whole Milk
  • 7 Egg Yolks
  • 2 Whole Eggs
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1 1/2 Cup Toasted Unsweetened Coconut Flakes Divided

  • Cooking Spray
  • Dulce de Leche (optional)


Make the Custard Base. In a large mixing bowl, whisk the eggs until homogenous and frothy. Then add the tres leches—condensed milk, coconut milk and whole milk and mix well until smooth. Add the vanilla, cinnamon and salt and whisk until fully combined.  

Prep your Slow Cooker. Combine the Challah and 1 cup of the coconut flakes. Lightly spray the insert of your slow cooker with cooking spray. Add Challah-coconut mixture and pour the custard on top. Press down with a spatula so that the bread begins to absorb the custard. Cover with the lid and set aside for 10 minutes. 

Cook! Set your slow cooker to low and let pudding cook fully, 2.5 to 3 hours, or until a knife inserted comes out clean. (Some slow cookers run hotter than others, so start checking after 2.5 hours.) Turn off the slow cooker and remove the lid and let sit for another 15 minutes to cool and set slightly before serving.  

Serve. Top with remaining coconut flakes and dulce de leche drizzled on top. 




Slow Cooker Dulce de Leche 

1 (14 ounce) can Sweetened Condensed Milk 

Remove the label from the can of condensed milk. Lay the can on its side, in the insert of the slow cooker. Cover the can completely with water until fully submerged with at least 2” of water above the can. (This is a critical step. If there is not enough water covering the can, the can may pop.) Cover the slow cooker and set on low and allow to cook for 8 hours. Turn off the slow cooker. 

Carefully remove the can and set aside to cool completely before handling; this will allow the product to cool, but also for the pressure built in the can to subside.Open the can and give the dulse de leche a stir. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.