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.
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