There are a ton of different ingredients that you can add to bread pudding -- and one of the best ones is sweetened condensed milk.

This recipe for Mexican bread pudding is made with blueberries and kiwi and topped with strawberry sorbet.

1 cup long-grain white rice 3 cups of water 1 piece of a cinnamon stick 1 ¼ cup milk (you can use whole or 2 percent) 1 cup of condensed milk ½ teaspoon pure vanilla extract 1/3 cup of raisins ...

In the bowl of an electric mixer, blend the condensed milk with the butter. Add the eggs, wine, the bread mixture, cinnamon, nutmeg, vanilla, almond extract and salt and blend on low speed for 1 ...

Mix eggs, evaporated milk, milk, vanilla, spices and sugar in bowl. Layer bread in a 9×13-inch pan. Melt 6 tablespoons of butter and pour over bread along with ¾ of the sweetened condensed milk.

Stir in sweetened condensed milk. Cover and refrigerate for at least 3 hours to ensure that the flavors meld. Instructions for bread pudding: Heat oven to 350 degrees.

The title of Arizona poet laureate Alberto Álvaro Ríos’ memoir is "Capirotada," the name of the anything-goes bread pudding from Mexico that typically shows up on menus around Los Angeles ...

Get the recipe for classic bread pudding with raisins and caramel sauce, created by Morgan Baker for TODAY Food.