Filipino Bread Pudding

A delicious way to use your 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.

Course Breakfast, Dessert

Cuisine American, Asian

Keyword Bread Pudding

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 421kcal

Author sanna

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.

Nutrition