Filipino bread pudding, or simply pudding bread, is a popular way to repurpose stale bread into a delicious dessert or merienda (snack). It’s a custard-based dish made with day-old bread, eggs, milk, sugar, and often flavored with vanilla or cinnamon. It’s baked until golden and can include add-ons like raisins, cheese, or even chocolate.
Filipino-Style Bread Pudding Recipe
Ingredients:
6 cups day-old bread (sliced pandesal, loaf bread, or ensaymada), torn into small pieces
2 cups evaporated milk
1 cup condensed milk
½ cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon powder (optional)
¼ cup melted butter
½ cup raisins (optional)
Grated cheese or chocolate chips (optional, for topping)
Instructions:
Prepare the bread:Place the torn bread pieces in a large mixing bowl. Pour evaporated milk over the bread and let it soak for about 10-15 minutes, pressing the bread with a fork to absorb the liquid fully.
Make the custard mixture:In a separate bowl, whisk together condensed milk, sugar, eggs, vanilla extract, and cinnamon powder until smooth. Stir in the melted butter.
Combine bread and custard:Pour the custard mixture over the soaked bread. Mix gently until the bread is evenly coated. Add raisins or other add-ins, if desired.
Prepare the baking dish:Grease a 9x9-inch baking pan (or a similar-sized dish) with butter or oil. Transfer the bread mixture into the pan, spreading it evenly. Top with grated cheese or chocolate chips for added flavor.
Bake the pudding:Preheat your oven to 350°F (175°C). Bake the bread pudding for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve:Let the pudding cool slightly before slicing. Serve warm or chilled, and enjoy it plain or with a drizzle of caramel sauce or condensed milk.
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