Horchata Bread Pudding
November 3, 2025
Light, creamy and crispy in the right places, this Horchata Bread Pudding is what French toast wants to be. With subtle cinnamon and vanilla, the dish brings out all the warm and cozy flavors you’d expect from both Horchata and bread pudding. Horchata is a traditional Hispanic beverage usually made with cinnamon and rice milk, but preparation varies around the Spanish-speaking world. This recipe uses L&B Cinnamon Chunk Bread to further elevate the flavors and make prep extra simple. The eggs, condensed milk and evaporated milk all work to create the perfect texture inside, while the toasted bread makes the edges crispy and satisfying. The result is a cozy treat you and your guests won’t soon forget.
SERVINGS
12
PREP TIME
30 min
COOK TIME
60 min
Ingredients
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Cooking spray
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1loaf L&B Cinnamon Chunk Bread
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4large eggs
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4large egg yolks
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4cups rice milk
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114-ounce can sweetened condensed milk
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112-ounce can evaporated milk
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2teaspoons vanilla extract
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2teaspoons ground cinnamon
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1teaspoon L&B Coarse Sea Salt
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1teaspoon turbinado sugar
Directions
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1
Heat oven to 375 F. Grease a 9×13-inch casserole pan with cooking spray.
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2
Slice the L&B Cinnamon Chunk Bread into 2-inch pieces. Evenly spread the bread on a sheet pan. Bake for 15 to 20 minutes or until the bread is dry and lightly toasted.
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3
Transfer the bread to the prepared casserole dish and set aside.
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4
In a medium bowl, combine the eggs, egg yolks, rice milk, condensed milk, evaporated milk, vanilla and cinnamon and mix until well combined.
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5
Evenly pour the horchata custard over the bread and set aside to soak for 30 minutes. Sprinkle the softened bread with sea salt and sugar and bake for 35 to 40 minutes or until the center is set and the edges are golden brown. Serve warm and enjoy.
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6
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.