NO!!!!!! Condensed milk is sweet, very sweet. If you were making a dessert you could probably make an adjustment and use the condensed milk, but definitely not for a savory dish.

This must be a huge bread pudding if it contains 4 cups of milk/cream. How many eggs does the recipe call for? Can you post the recipe. It would be easier to office advice if I could see the recipe.

Ann

I agree with Ann. Best not to use the condensed milk.

Here's my recipe for a similar dish. I make this with both sweet potatoes & squash.

SWEET POTATO, APPLE, & BACON BREAD PUDDING

Excellent served with pork loin or chops, also delicious as a brunch selection.

Ingredients:

2 Medium Sweet Potatoes, Washed, Peeled, & Diced into 1" Cubes
1 Tablespoon Olive Oil
5 Large Eggs
2 Cups Milk
½ Teaspoon Ground Sage
½ Teaspoon Cumin
½ Teaspoon Ground Thyme
½ Teaspoon Salt
1 Teaspoon Black Pepper
6 Slices Day-Old White Sandwich Bread, Crusts Removed & Cut into 1" Cubes
1 Granny Smith Apple, Peeled, Cored, & Diced into ½" Cubes
5 Slices Bacon, Cooked until crispy, & Crumbled

1.) Pre-heat oven to 400 degrees.

2.) Wash, peel, & dice into 1" cubes the sweet potatoes. Place sweet potato cubes into medium-sized bowl & toss with the 1 Tablespoon Olive Oil. Place sweet potato cubes on a lightly oiled baking sheet. Roast the sweet potatoes until just barely fork tender, about 30-40 minutes. When roasted, remove the baking sheet from the oven & allow the sweet potatoes to cool on the baking sheet for about 30 minutes.

3.) While the sweet potato cubes are roasting, in a large mixing bowl beat the eggs until they turn a light yellow. Add the milk, sage, cumin, thyme, salt, & pepper. Beat until the eggs, milk, & spices are well blended.

4.) Add the bread cubes to the egg/milk mixture & using a wooden spoon gently push the bread cubes down into the egg/milk mixture to evenly coat all of the cubes with liquid. Cover the bowl with plastic wrap & refrigerate until the sweet potatoes are roasted & thoroughly cool.

5.) Fry the bacon until crisp. Allow to drain on paper towels. When cool enough to handle, crumble the bacon. Place the bacon in a small dish, cover, & refrigerate until needed.

6.) When the sweet potatoes are thoroughly cool, reheat the oven to 350 degrees.

7.) Remove the egg/milk/bread mixture from the refrigerator & add the sweet potato cubes. Gently fold to evenly distribute.

8.) Peel, core, & dice the Granny Smith apple into ½" cubes. Add the apple cubes to the mixture & gently fold to incorporate.

9.) Pour the mixture into greased 9"x12" oven-proof baking dish & spread the mixture around the pan to evenly distribute. Top with the crumbled bacon.

10.) Bake in a bain marie at 350 degrees for 45-50 minutes, or until a dinner knife inserted about 1" from the center comes out clean.

11.) Allow to cool for five minutes before serving.

/tricia

to answer your question....IF there are enough eggs, it will set up just fine with skim milk. You will need atleast 8 eggs for it to set up with 4 cups of milk.
You call it a bread pudding...I think I would call it a strata.
Condensed milk wont' work for this....would be awful!
Linda C

Eek. Ew. I meant evaporated milk. I do know better!! I guess if I used the wrong stuff the kid might eat it, though.

The "recipe" is more of a guideline--

2C milk
2C cream
6 eggs
8 slices bread
1 roasted kabocha squash (I'm using butternut--I have it and I figure it's close enough since that's what spouse thought he had had.)
1 medium yellow onion, sliced and cooked through in 2 tbsp butter
maybe 1-2 oz. Gruyere
fresh herbs, salt, pepper.

bake ~55 min at 375F until set in a buttered 13x9" pan.

Serves.....FOUR.

I'll have to get the chef's name from the spouse..

That sounds pretty good...but I'd have to toss in some piggie product.. to get my guys to even attempt to eat it.

I think you'll be fine with the Evap..won't be near as rich as the recipe was intended..but I have found Evap Milk to be a pretty decent sub in savories for cream or half n half.

It does sound good. But I still think that 4 cups of milk/cream is a lot for just for 8 slices of bread. I'd caramelize the onions and add a little garlic to the mix.

Ann

I agree with Ann, it's going to very, very custard-y. I might toss in a couple of extra eggs too. That's an awful lot of liquid! And I hope those 4 people are really hungry!!! Maybe 4 servings as the ONLY dish on the table, but if it's a side, you're going to have leftovers!!

I sub Evap milk and skim milk all the time. You could even add a little sour cream or plain yogurt if you want it richer (both would also be fat free, in my case!).

Let us know!

Deanna

Thanks all. Maybe this chef's idea of a slice of bread is huge...the generalized bread pudding techniques given to the spouse do say to add enough custard to make the bread wet but not dripping, so I guess it's all approximate. Now I need to find out about how large a kabocha is.