Filipino bread pudding is an easy and delicious way to use stale or leftover bread. Just add eggs and milk for a special breakfast treat. Or drizzle with caramel sauce for a fab dessert!
(Check out this collection of the best Filipino bread recipes.)
Filipinos are really good at repurposing leftovers.
Lechon becomes lechon paksiw. Giniling becomes tortang talong. And stale bread becomes bread pudding.
It’s easy to make, tender and creamy, not too sweet, delicious!
Let’s get to it.
Why you’ll love making this Filipino recipe for bread pudding
There are different ways of making pudding from leftover bread and I’m sure Filipino style is one of the easiest and simplest.
- Simple ingredients. There’s nothing fancy here, just pantry staples like eggs and milk.
- No-fail recipe. This recipe is straightforward and super simple, even non-bakers can do it with confidence.
- Easy to customize. When we make bread pudding, we keep it simple but you can certainly customize by adding mix-ins like raisins and other dried fruit, or drizzling with condensed milk or salted caramel sauce.
- Tastes like home. Most important of all, for me anyway, this tastes exactly like how I remember my grandma’s and mom’s bread pudding tasted like. And that’s always a win!
How to make
Making Filipino bread pudding is so easy.
Ingredients
The full ingredient list is in the recipe card at the bottom of the post. Some things to note:
- Bread — Filipino bread pudding is traditionally made with white loaf bread or sandwich bread (called tasty bread in the Philippines) but you can also use brioche, dinner rolls and even pandesal. I would avoid using hard crusty bread because it will affect the creaminess of the custard.
- Condensed milk — there’s no added sugar in this recipe. We sweeten the bread pudding with condensed milk. You can add sugar to taste, if you like. Or simply drizzle more condensed milk before serving.
- Evaporated milk — we always use evaporated milk when making this bread pudding Filipino recipe but you can also use whole milk.
Baking Tools
I use 2 7×3 inch baking dishes. I find that the pudding bakes better in a glass dish than a metal pan.
If you don’t have this specific size, you can use a square baking dish. You’ll just need to watch your baking time more closely.
I don’t recommend a 9×13 inch rectangular baking dish because your pudding will come out too thin.
Step-by-step photos
Preheat your oven to 350F and grease your baking dish with baking spray or softened butter. Set aside.
In a large bowl, place your cubed bread and set aside.
In another large bowl, whisk the rest of the ingredients until incorporated.
Pour the mixture over your bread. Make sure the bread pieces are completely soaked. Let sit for 3-5 minutes to allow the bread to soak all the batter.
When ready, stir and press down on the mixture to help break down the bread even more.
Transfer to your baking dish and cover the top with aluminum foil. Place your dish in a roasting pan and put the roasting pan in your preheated oven. Fill the roasting pan with hot water until it reaches about halfway up the side of your baking dish.
Bake for 45-60 minutes or until a toothpick or tester comes out clean. You can remove the aluminum foil towards the end of baking. Remove from heat and allow to cool. Run a sharp knife around the edges of your pan to loosen the pudding before inverting into a platter to serve. Enjoy!
Expert baking tips
Easy, right? Here are more tips for perfect pinoy bread pudding every time.
- Use the right kind of bread. While you can technically use any kind of bread, the best ones for bread pudding are the soft kind like sandwich bread, brioche or rolls.
- Allow enough time for the bread to soak. Slice your bread into cubes and ensure each piece is covered in your custard mixture.
- Use a water bath. Similar to how leche flan and ube flan cake are made, we place our bread pudding in a water bath for the creamiest texture.
Recipe FAQs
Yes, you can! If you don’t have an oven, you can steam the bread pudding on low heat for an hour or until set.
There are many ways to customize this Filipino bread pudding recipe. Some ideas include:
– Adding raisins, cranberries and other dried fruit into the mixture.
– You can add chocolate chips too!
– Adding your favorite spices, like cinnamon.
– Drizzling with caramel sauce, chocolate syrup or condensed milk before serving.
– Spreading with coco jam or ube butter.
– Topping with whipped cream or ice cream for the ultimate sweet treat.
Store bread pudding in a covered container in the fridge. It should keep for up to 5 days. To serve, heat for a few seconds in the microwave until heated through.
It’s also delicious chilled!
More Filipino breakfast recipes
Love breakfast? Me too! Check these out.
We hope you like this easy bread pudding Filipino-style. It’s a childhood favorite and one of the many Filipino comfort food we love making. Wonderful with tsokolate!
It’s also perfect for special occasions like Mother’s Day and Christmas, or just to make your mornings extra special.
Happy baking!
Did you make this simple Filipino bread pudding recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Filipino Bread Pudding
Ingredients
- 8 slices white loaf sandwich bread cubed (the smaller, the better)
- 5 pieces large eggs beaten
- 1 14-oz can condensed milk
- 1 12-oz can evaporated milk
- 1 tbsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350F and grease your baking dish with baking spray or softened butter. Set aside.
- In a large bowl, place your cubed bread and set aside.8 slices white loaf sandwich bread
- In another large bowl, whisk the rest of the ingredients until incorporated.5 pieces large eggs, 1 14-oz can condensed milk, 1 12-oz can evaporated milk, 1 tbsp vanilla extract, ¼ tsp salt
- Pour the mixture over your bread. Make sure the bread pieces are completely soaked.
- Let sit for 3-5 minutes to allow the bread to soak all the batter.
- When ready, stir and press down on the mixture to help break down the bread even more.
- Transfer to your baking dish and cover the top with aluminum foil.
- Place your dish in a roasting pan and put the roasting pan in your preheated oven.
- Fill the roasting pan with hot water until it reaches about halfway up the side of your baking dish.
- Bake for 45-60 minutes or until a toothpick or tester comes out clean. You can remove the aluminum foil towards the end of baking.
- Remove from heat and allow to cool.
- Run a sharp knife around the edges of your pan to loosen the pudding before inverting into a platter to serve. Enjoy!
Video
Notes
- The pudding will deflate as it cools. This is expected.
- You can also steam the pudding — steam on low heat for about an hour or until set.
- See post for more baking tips, substitutions, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Sylvie Anne Hanes
I discovered I am gluten and lactose intolerant, so I’ve stayed away from anything bread-milk-cream like, however, you have me wondering if I could make all this with the alternative products – gluten free day old bread, and coconut or almond milk?? I might just try this and see how it turns out. You had me at chocolate chips and Kahlua! Thanks for sharing
Jolina
Hi Sylvie! I’ve never tried a gluten free version but I do hope you find the alternative ingredients you need. Would love to hear about how it turns out 🙂
Joanna
Bread pudding is a delicious dessert. Adding chocolate and pecans to it makes it definitely a different class of sweet that I would love to try! It looks so easy to make as well!
Jolina
It’s super simple and straightforward! Hope you get to try it.
Annemarie LeBlanc
You had me at chocolate and pecans! Yum. I would love to wake up to a breakfast like this, or even have it for an afternoon snack. Saving the recipe and making this soon.
Jolina
Right?? It’s the kind of thing I’d wake up early on weekends for too 🙂
Yukti
This is a lovely recipe and looks delicious too. By adding pecans it would really be crunchy in taste. Thanks for sharing!
Janella Panchamsingh
Yum I love Kahlua on everything. Bread pudding is something I grew up eating and this looks just as good as my moms
Jolina
Oh wow what an honour! Mom’s recipes are the best 🙂
Ana
Now that is what you call an innovative bread pudding. I can imagine how rich and indulgent it would be, especially paired with a nice cup of coffee x
Jennifer
Wow, that looks so good! Anytime chocolate liqueur is involved, you can’t go wrong 🙂
On a side note, fall is my favorite season and glad it’s not too far away! I live in Georgia (soooo hot) and I am positively thrilled to miss out on “Indian summer” But I never get that lucky, though!
Jolina
LOL that’s true, hard to go wrong with kahlua 🙂 I would love to live in a warm place for a change, it was chilly again today! I guess there’s no escaping fall. Hope you guys get a proper fall this year 🙂
Heather Johnson
Your chocolate kahlua bread pudding bursting with chocolate flavour sounds absolutely amazing! My family would totally love this recipe!
Liz Mays
Now this must be super rich and flavorful. I would be so excited to make bread pudding like this!
Neha kulshrestha
Sweet way to reward yourself at breakfast. Great for chocolate lovers..
Thanks for sharing the recipe. Happy baking..
Neely Moldovan
This sounds like its perfect to make for the holiday season! I bet this would be great on Thanksgiving!
Jolina
Hi Neely! It’s rich and indulgent so yes, definitely special-occasion worthy 🙂
Natalie
Bread pudding with chocolate- why have I never tried or heard this beforw. Tbis looks and sounds like heaven in a plate. Definitely giving this ago
Star harford
I really like kahlua. This looks absolutely amazing! I am going to have to try and make it I think!
Dawn
Bahaha! The start of Chrismas season!! Though, I totally know what you mean. Hubby and I were just talking about that yesterday and were even saying that as soon as September hits, a lot of people have that mindset that Christmas will soon be here (myself included). Can’t believe it!!
We’ve actually had a fabulous summer, with the weather being nice for the most part. Pleasantly surprised, I tells ya!
This chocolate Kahlua bread pudding looks super indulgent and how impressive to serve if friends or family were over….bet it would disappear in a flash!! Hope you have a fab week, Jolina 🙂
Jolina
Hi Dawn! Cannot believe we’re almost mid-September. My oh my where does the time go. On the other hand, TWD will be back soon. Not sure how I feel about the show anymore but I’d still be watching! 🙂 This bread pudding would be perfect for company. Which reminds me, Thanksgiving is around the corner too! We gots to get ready for all the food coming our way! Hope you’re having a lovely Sunday!
christine
As much as I love summer, I too am ready for fall foods. This bread pudding sure fits the bill!
Jolina
It does! It’s cozy and comfy and really makes me feel better about the weather getting colder lol!