Filipino Bread Pudding
A delicious way to use leftover or old bread and turn it into a simple, homey dessert, This Filipino Bread Pudding is an easy treat made with torn bread pieces, milk, eggs and raisins. If you want more variations, try Double Chocolate Blueberry Bread Pudding and Cinnamon Apple Bread Pudding. If you love Filipino treats, try Ube Hopia, Cassava Cake and Suman Malagkit!
Nothing else gives such a laid back and homey vibe in a baked good than a bread pudding. Torn pieces of bread soaked in milk and eggs, pudding is so simple yet it is special, like eating a custard or a dense, rich cake.
If you want an easy baking with basic ingredients and minimal effort, bread pudding is the way to go! It is made by soaking bread in mixture of milk, eggs, sugar and flavorings ( cinnamon, clove, vanilla), and also adding some mixed in like nuts, dried fruits and chocolate chips.
All of these are baked together to form a custard like dessert that is warm and comforting!
Filipino Bread Pudding
If you think bread pudding are so simple, Filipino style bread pudding are even simpler. It is a basic recipe, with just raisins and cinnamon for flavor.
You can elevate the pudding by adding mixed ins of your choice. Cashew, pili nuts and dried pineapples delicious!
Think of this as your base recipe and add up to about 1 cup of your preferred mix-ins. If you are looking for Filipino desserts, try Caramel Bars and Choco Yema Cupcakes.
The Simple Ingredients
- Bread. Use any white bread and even croissants. I used tasty ( Filipino white loaf). Feel free to use dinner rolls, too.
- Raisins. This adds sweetness and texture to the pudding. You can also use dried cranberries, dried pineapple or a combination of all these.
- Melted Butter. This is drizzled over the bread to add richness and flavor.
- Evaporated Milk. Evaporated milk is richer and thicker. Its adds a nice color and flavor to the bread.
- Milk. Regular cow’s milk will add a touch of sweetness to the bread pudding. If you want an ultra rich pudding, substitute evaporated milk here for the amount called for the regular milk.
- Eggs. Eggs binds the ingredients and add richness to the pudding, making the outcome taste like a custard.
- Brown Sugar. I used brown sugar for a deeper flavor and mild sweetness.
- Cinnamon. Cinnamon adds a warm flavor profile to the bread pudding.
- Salt. This adds a subtle flavor contrast.
- Vanilla extract. A splash of vanilla extract elevates the flavor!
How to Make Filipino Bread Pudding
- Arrange the bread pieces on a greased baking dish. Sprinkle the raisins (and any other mix-ins of your choice) on top.
- Drizzle the melted butter all over the bread.
- Whisk together milk, evaporated milk, brown sugar, eggs, cinnamon, salt and vanilla until combined.
- Pour this mixture all over the bread. Press the bread down against the pan to compact it. Let this soak for 30 minutes, then bake at 35 F for 40-50 minutes. The tip should be golden and the top is springy.
Serving Suggestions and Storage
- Serve the bread pudding warm with a dollop of ice cream, or whipped cream on top.
- Serve with a smear of ube halaya, or dulce de leche.
- Or eat it plain with a cup of coffee or tea.
- Refrigerate leftovers for up to 3 days. Serve it cold, or re-heat it in the microwave for 15-20 seconds.
Frequently Asked Questions
Yes, you can use whipping cream in place of the evaporated milk or the regular milk. Or use all whipping cream in the recipe.
Unlike the traditional Filipino bread pudding, this is more rustic and it appears chunky at the top. If you want the flat top bread pudding, shred the bread to smaller pieces or use a mixer to fully incorporate the bread into the soaking liquid. Not that this version may tale longer to bake.
More Recipes to Try
- Salted Caramel Scones
- Honey Scones with Sweet Calamansi Glaze
- Food for the Gods
- Pineapple Upside Down Cake
Filipino Bread Pudding
Ingredients
- 1 lb bread ( tasty, dinner rolls) torn into 1-2 inches pieces
- ½ cup raisins
- ¼ cup butter melted
- 1 can evaporated milk 354 ml can
- 2 cups milk
- 4 large eggs
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
Instructions
- Grease a 9x 13 inch baking dish with a little bit of melted butter. Arrange the torn bread pieces on the greased dish, spreading them well so that the bottom is fully covered. Sprinkle the raisins all over the bread.
- Drizzle the melted butter all over the bread and raisins.
- In a large bowl, stir together both milk, eggs, salt, cinnamon, brown sugar and vanilla until incorporated. Pour this mixture over the bread mixture in the baking dish, making sure to pour it all over the bread pieces. Gently press the mixture to compact it against the pan.
- Preheat oven to 350 F while you let the mixture sit and soak for about 30 minutes.
- Bake the pudding for about 40-50 minutes, or until the top is golden and the pudding springs back to the touch. Serve warm.
Notes
- I used “tasty” loaf bread/ white sandwich bread, but you can also use white dinner rolls, croissants and any other white bread.
- I cannot guarantee the texture if whole wheat bread is to be used in this recipe, as the absorption may differ.
- Substitute any dried fruit for the raisins. If your dried fruit come in big pieces, chop them to small bits.
