Tres Leches Bread Pudding

• nonstick cooking spray
• cups whole milk↗2 1⁄4
• (14 ounce) can sweetened condensed milk↗1
• (12 ounce) can evaporated milk↗1
• cup sugar↗1⁄2
• tablespoon vanilla extract↗1
• teaspoon ground cinnamon↗1
• teaspoon kosher salt↗1
• large egg yolks↗9
• loaf stale challah, cut into 1-inch pieces (or torn)↗1
• cup slivered almonds, toasted↗3⁄4
• freshly whipped cream, for serving
• Cinnamon Sugar Sauce
• cup sugar↗3⁄4
• tablespoons unsalted butter↗8
• cup buttermilk↗1⁄2
• tablespoon light corn syrup↗1
• teaspoon vanilla extract↗1
• teaspoon ground cinnamon↗1⁄2
• pinch salt↗1
• teaspoon baking soda↗1

Step-by-step instructions

1. 1

   Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the toasted slivered almonds and mix to coat all the bread. Transfer the mixture to the prepared slow cooker, cover, and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and let cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with the Cinnamon Sugar Sauce and top with freshly whipped cream.

2. 2

   In a heavy‑bottomed saucepan over medium heat, melt the butter. Add the sugar and whisk continuously until the mixture comes to a boil and turns a deep amber color. Remove from the heat, stir in a pinch of cinnamon and a pinch of kosher salt, then let the sauce cool slightly; it will thicken as it cools.

3. 3

   The warm cinnamon‑sugar sauce can be drizzled over pancakes, waffles, or any dessert, or served alongside the bread pudding for an extra burst of flavor.