Tres Leches Pudding

This rich, thick tres leches pudding is made even more decadent topped with a hazelnut spread.


  • 2 cans condensed milk
  • 2 eggs + 1 yolk
  • 1 1/4 cups whole milk
  • 1 cup powdered milk
  • 3/4 cup hazelnut spread
  • 1/2 cup heavy cream


  1. Preheat oven to 350 degrees. Butter a Bundt pan and sprinkle with sugar.
  2. In a blender, beat the condensed milk, eggs, milk and powdered milk.
  3. Pour into prepared pudding mold. Cover and bake in a water bath for approximately 1 hour 30 minutes.
  4. Refrigerate for 3 hours.
  5. In a saucepan, combine the hazelnut spread and heavy cream. Cook over low heat until thick. Cover the pudding with the sauce and serve.