25+ Traditional and Modern Filipino Bread Pudding Recipes to Enjoy

Bread pudding holds a special place in the hearts of dessert lovers worldwide, and in the Philippines, this classic treat is elevated with flavors unique to the Filipino palate.

Filipino bread pudding is a delicious way to transform leftover bread into something delightful, blending ingredients like coconut milk, ube, jackfruit, and other Filipino flavors to create an indulgent, comforting dessert.

Whether you’re a fan of the creamy sweetness of leche flan, the tropical taste of mango, or the earthy flavor of purple yam (ube), there’s a Filipino bread pudding recipe for every craving.

In this roundup of 25+ Filipino bread pudding recipes, we explore creative, flavorful twists that bring beloved Filipino ingredients into the spotlight.

From classic bread pudding recipes with a tropical flair to inventive combinations inspired by local treats, these recipes are perfect for those looking to enjoy a taste of the Philippines in each bite.

Let’s dive into these delicious recipes that are sure to be a hit at any gathering!

25+ Traditional and Modern Filipino Bread Pudding Recipes to Enjoy

Filipino bread pudding is more than just a way to use up day-old bread; it’s a celebration of flavors that are both familiar and unique to Filipino cuisine.

By blending traditional ingredients like coconut, ube, mango, and pandan, each recipe brings something special to the table, transforming simple ingredients into something extraordinary.

Whether you’re preparing it for a family gathering, a festive occasion, or a weekend treat, these bread pudding recipes are sure to satisfy.

So go ahead, embrace the rich and diverse flavors of the Philippines, and enjoy the comforting goodness of these bread puddings that blend tradition and taste in every mouthful.

Filipino Banana Coconut Bread Pudding

This Filipino-inspired banana coconut bread pudding combines the tropical flavors of ripe bananas and creamy coconut milk with day-old bread, creating a decadent dessert that’s both comforting and unique. Perfect for breakfast or as a sweet treat, this recipe showcases the richness of coconut milk—a staple ingredient in Filipino cuisine—and the natural sweetness of bananas, which add a lovely, caramelized flavor. Coconut flakes on top give a hint of crunch, enhancing the overall experience.

Ingredients:

• 4 cups of day-old bread, cubed
• 3 ripe bananas, mashed
• 1 cup coconut milk
• 1 cup evaporated milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon powder
• 1/4 cup shredded coconut (optional)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large bowl, whisk together the mashed bananas, coconut milk, evaporated milk, sugar, eggs, vanilla extract, and cinnamon powder until smooth and well combined.
3. Add the bread cubes to the mixture and gently fold until the bread absorbs the liquid mixture.
4. Pour the mixture into the greased baking dish and sprinkle shredded coconut on top.
5. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Let cool slightly before serving.

This Filipino Banana Coconut Bread Pudding is a deliciously moist, sweet, and satisfying dish that celebrates traditional Filipino ingredients. The blend of coconut and banana creates a delightful tropical flavor profile, while the custard-like texture provides a comforting finish. Serve it warm with a scoop of ice cream or a drizzle of caramel sauce for an extra indulgent treat, and watch it become a family favorite.

Ube-Macapuno Bread Pudding

Ube and macapuno are iconic flavors in Filipino desserts, and when combined in a bread pudding, they create a uniquely indulgent treat. This recipe infuses the beautiful purple hue and earthy sweetness of ube (purple yam) with the chewy, coconutty goodness of macapuno (young coconut strips). A fun twist on traditional bread pudding, this dish is both visually striking and deliciously unique, perfect for any occasion.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup ube halaya (purple yam jam)
• 1 cup coconut milk
• 1 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup macapuno strips
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large bowl, whisk together the ube halaya, coconut milk, whole milk, sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
3. Add the bread cubes and gently fold until the bread soaks up the liquid mixture.
4. Gently stir in the macapuno strips.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and the top is lightly golden.
6. Allow to cool slightly before serving.

This Ube-Macapuno Bread Pudding is a wonderful way to introduce the beloved flavors of ube and macapuno into a familiar dessert. The soft, custardy bread absorbs the vibrant purple ube flavor, while the macapuno adds a subtle coconut note, making every bite a burst of Filipino flavors. Serve warm or cold for a dessert that’s sure to surprise and delight.

Filipino Pandesal Bread Pudding with Caramel Sauce

Pandesal, the popular Filipino breakfast roll, is the star ingredient in this bread pudding, lending a subtle sweetness and slightly crunchy texture to the dish. This recipe adds a Filipino twist to classic bread pudding by incorporating the soft, slightly salty pandesal rolls and topping it off with a rich caramel sauce. With a balanced mix of sweetness and texture, it’s a delightful dessert that honors the traditional Filipino bakery favorite.

Ingredients:

• 6 pieces of day-old pandesal, cubed
• 1 cup evaporated milk
• 1 cup condensed milk
• 1/2 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup caramel sauce (store-bought or homemade)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the evaporated milk, condensed milk, whole milk, sugar, eggs, vanilla extract, and salt until well combined.
3. Add the pandesal cubes and gently fold until the bread has absorbed the liquid mixture.
4. Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the pudding is set and golden on top.
5. Drizzle caramel sauce over the bread pudding before serving.

This Filipino Pandesal Bread Pudding with Caramel Sauce transforms a beloved breakfast staple into a rich and satisfying dessert. The unique flavor and soft texture of pandesal give this bread pudding a familiar taste of home, while the caramel sauce adds a luscious sweetness that elevates the dish. Enjoy a slice with coffee for a truly Filipino-inspired treat, perfect for family gatherings or as a cozy snack.

Leche Flan Bread Pudding

Leche flan is one of the most popular desserts in the Philippines, known for its creamy and rich custard. This bread pudding version combines the luxurious, custardy flavors of leche flan with bread pudding’s satisfying texture, resulting in a decadent dessert. Made with day-old bread soaked in a rich milk mixture and baked until golden, this recipe is perfect for anyone looking to indulge in a Filipino-inspired dessert with a hint of nostalgia.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup evaporated milk
• 1 cup condensed milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• Caramel sauce (optional, for drizzling)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the evaporated milk, condensed milk, heavy cream, sugar, eggs, and vanilla extract until smooth and well combined.
3. Add the bread cubes and gently fold until all the bread is soaked in the milk mixture.
4. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the top is golden and the pudding is set.
5. Drizzle with caramel sauce before serving, if desired.

Leche Flan Bread Pudding is a delicious fusion of two beloved Filipino desserts, bringing the smooth, custardy richness of leche flan to the comforting texture of bread pudding. The creamy mixture and caramel topping create an irresistibly sweet treat, ideal for special occasions or as a simple yet indulgent dessert for any day of the week.

Mango and Sago Bread Pudding

This Mango and Sago Bread Pudding is a tropical twist on traditional bread pudding, combining juicy mango chunks and sago (small tapioca pearls) for a unique texture and flavor. Mangoes are a favorite fruit in the Philippines, known for their vibrant sweetness, and sago pearls add a delightful chewiness to this dessert. With each bite, you get a burst of tropical flavor and a comforting, custard-like consistency.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup coconut milk
• 1 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mango chunks
• 1/2 cup cooked sago pearls (tapioca pearls)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, eggs, and vanilla extract until smooth.
3. Add the bread cubes and gently fold until the bread is fully coated in the mixture.
4. Fold in the mango chunks and cooked sago pearls.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and the top is lightly golden.
6. Allow to cool slightly before serving.

This Mango and Sago Bread Pudding is a refreshing and flavorful dessert that showcases the tropical taste of fresh mangoes and the unique texture of sago pearls. The combination of sweet mango, creamy coconut, and chewy sago pearls makes this bread pudding truly special. It’s a wonderful treat to enjoy warm or chilled, offering a taste of the tropics with every bite.

Buko Pandan Bread Pudding

Buko pandan is a classic Filipino dessert made with young coconut (buko) and pandan-flavored jelly. This bread pudding recipe combines these iconic flavors, creating a delicious fusion of bread pudding with the fragrant notes of pandan and the soft texture of buko. The result is a creamy, lightly sweet dessert that feels both comforting and exotic, perfect for gatherings or a special family treat.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup coconut milk
• 1 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp pandan extract
• 1/2 cup young coconut strips (buko)
• 1/2 cup pandan-flavored jelly cubes
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large bowl, whisk together the coconut milk, whole milk, sugar, eggs, and pandan extract until well combined.
3. Add the bread cubes to the mixture and fold gently until the bread is thoroughly coated.
4. Carefully mix in the young coconut strips and pandan jelly cubes.
5. Pour the mixture into the greased baking dish and bake for 45-50 minutes, or until the top is golden and the pudding is set.
6. Let cool slightly before serving.

Buko Pandan Bread Pudding is a delightful Filipino-inspired dessert that combines the beloved flavors of young coconut and pandan. The sweet, aromatic pandan pairs beautifully with creamy coconut milk, while the bread pudding base absorbs all these flavors for a rich, satisfying bite. This pudding is perfect for those who love traditional Filipino sweets with a creative twist, making it a lovely addition to any dessert spread.

Calamansi Honey Bread Pudding

Calamansi is a small, tart citrus fruit commonly used in Filipino cuisine, and its unique flavor is both refreshing and aromatic. This Calamansi Honey Bread Pudding is a twist on traditional bread pudding, using calamansi juice to add a bright, tangy flavor, balanced by the sweetness of honey. With every bite, you’ll get a delightful balance of sweet and tangy, making it a standout dessert perfect for any occasion.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup sugar
• 1/4 cup honey
• 2 large eggs
• 1/4 cup freshly squeezed calamansi juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large bowl, whisk together the milk, heavy cream, sugar, honey, eggs, calamansi juice, vanilla extract, and salt until smooth and well combined.
3. Add the bread cubes and gently fold them into the mixture until they are fully soaked.
4. Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the pudding is set and golden on top.
5. Allow to cool slightly before serving.

This Calamansi Honey Bread Pudding offers a refreshing and unique flavor that’s truly Filipino. The tangy calamansi and sweet honey create a perfect balance, adding a vibrant twist to a classic dessert. Serve warm or chilled, and experience the refreshing taste of calamansi in every bite—a lovely, citrusy treat that’s sure to please!

Langka (Jackfruit) and Coconut Bread Pudding

Langka, or jackfruit, is a tropical fruit known for its distinct sweetness and aroma. In this Langka and Coconut Bread Pudding, jackfruit’s flavors are complemented by the richness of coconut milk, making each bite an explosion of tropical delight. This dessert is perfect for those who love bold, fruity flavors and a unique twist on classic bread pudding.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup coconut milk
• 1 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup ripe langka (jackfruit), chopped
• 1/2 cup shredded coconut (optional)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, eggs, and vanilla extract until smooth.
3. Add the bread cubes and gently fold until the bread is soaked in the liquid mixture.
4. Gently fold in the chopped jackfruit and shredded coconut, if using.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and lightly golden.
6. Let cool slightly before serving.

This Langka and Coconut Bread Pudding brings the exotic, tropical flavors of jackfruit and coconut to the table, creating a dessert that’s as delicious as it is unique. With its fruity, rich taste, this bread pudding captures the essence of Filipino flavors, making it a perfect choice for those looking to try something different and delightful.

Tsokolate (Filipino Hot Chocolate) Bread Pudding

Tsokolate, or traditional Filipino hot chocolate made from tablea (chocolate tablets), is rich and slightly bittersweet, offering a comforting and nostalgic flavor. This Tsokolate Bread Pudding infuses that beloved chocolatey taste into a warm, custardy bread pudding. Ideal for chocolate lovers, this recipe is perfect for a cozy treat that celebrates Filipino chocolate traditions.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1/4 cup cocoa powder or 2-3 tablea, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional, for extra richness)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large bowl, whisk together the milk, heavy cream, sugar, cocoa powder or melted tablea, eggs, vanilla extract, cinnamon (if using), and salt until well combined.
3. Add the bread cubes and gently fold until the bread is completely soaked in the chocolate mixture.
4. Fold in the chocolate chips, if desired.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the top is set and the pudding is slightly firm.
6. Let cool slightly before serving.

Tsokolate Bread Pudding is a rich and comforting dessert that’s perfect for any chocolate lover. The deep, authentic flavor of Filipino tablea adds a unique twist, giving this bread pudding a slightly bittersweet edge and a hint of nostalgia. Serve with whipped cream or a scoop of vanilla ice cream for an indulgent finish that captures the essence of traditional Filipino chocolate in every bite.

Ube (Purple Yam) Bread Pudding

Ube, or purple yam, is a popular ingredient in Filipino desserts due to its vibrant color and naturally sweet, earthy flavor. This Ube Bread Pudding captures the essence of this beloved root crop by combining it with creamy custard and day-old bread, resulting in a beautifully colored and flavorful dessert. Perfect for gatherings, this pudding offers a unique twist that celebrates Filipino culinary heritage.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1 cup coconut milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup ube halaya (ube jam) or ube powder mixed with 1/4 cup hot water
• 2 tbsp ube extract (for color and flavor)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the milk, coconut milk, sugar, eggs, vanilla extract, ube halaya (or hydrated ube powder), and ube extract until smooth.
3. Add the bread cubes to the mixture and gently fold until the bread is fully soaked and the purple color is evenly distributed.
4. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and slightly firm on top.
5. Allow to cool slightly before serving.

Ube Bread Pudding is a vibrant and delicious dessert that pays homage to the beloved flavors of Filipino cuisine. The natural sweetness of ube and the creamy texture of the bread pudding make it a unique treat that’s both visually stunning and incredibly satisfying. Serve it warm or chilled for a delightful experience that highlights the beauty and flavor of purple yam.

Banana Cue Bread Pudding

Banana Cue is a popular Filipino street food made with caramelized bananas coated in brown sugar and fried to golden perfection. This Banana Cue Bread Pudding transforms that familiar snack into a warm, comforting dessert with the addition of custard-soaked bread. Sweet, sticky, and fragrant, this recipe is a great way to enjoy the flavors of banana cue in a new form, perfect for any occasion.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 2-3 ripe saba bananas (or plantains), sliced
• 2 tbsp butter (for greasing and cooking bananas)
• Pinch of cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a skillet, melt 1 tablespoon of butter and add half of the brown sugar. Cook until the sugar is melted, then add the sliced bananas and cook until caramelized. Set aside.
3. In a large bowl, whisk together the milk, heavy cream, remaining brown sugar, eggs, vanilla extract, and cinnamon (if using).
4. Add the bread cubes and gently fold until the bread is soaked in the custard mixture.
5. Gently fold in the caramelized bananas.
6. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and golden.
7. Let cool slightly before serving.

Banana Cue Bread Pudding combines the nostalgic flavors of caramelized Filipino bananas with the creamy richness of bread pudding. This dessert is a delicious fusion that’s perfect for any time of year, offering a warm, comforting bite that pays tribute to a beloved street food. It’s a wonderful way to enjoy a new twist on a familiar Filipino favorite.

Coconut Pandesal Bread Pudding

Pandesal is a staple Filipino breakfast bread, lightly sweet and fluffy with a slightly crispy crust. This Coconut Pandesal Bread Pudding combines leftover pandesal with coconut milk and a touch of vanilla, creating a uniquely Filipino twist on bread pudding that’s both creamy and fragrant. It’s an easy way to turn day-old pandesal into a warm and comforting dessert with tropical flavors.

Ingredients:

• 4-5 pandesal rolls, cubed (or any sweet bread)
• 1 cup coconut milk
• 1/2 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (optional, for texture)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, eggs, and vanilla extract until well combined.
3. Add the cubed pandesal and gently fold until fully soaked in the milk mixture.
4. If desired, fold in the shredded coconut for added texture.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and lightly golden.
6. Allow to cool slightly before serving.

Coconut Pandesal Bread Pudding is a deliciously comforting dessert that celebrates Filipino flavors with the softness of pandesal and the rich aroma of coconut. It’s perfect for anyone who enjoys the subtle sweetness of pandesal with a tropical twist, offering a satisfying way to transform day-old bread into a dessert that’s both easy and delightful.

Mango Buko Pandan Bread Pudding

Mango Buko Pandan is a refreshing Filipino dessert that combines the flavors of ripe mango, young coconut (buko), and fragrant pandan. This Mango Buko Pandan Bread Pudding captures the essence of this well-loved dessert by infusing bread pudding with the tropical sweetness of mango, the creaminess of coconut, and the subtle hint of pandan. It’s a colorful, aromatic treat perfect for summer gatherings or a unique twist on a classic bread pudding.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup coconut milk
• 1/2 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 tsp pandan extract
• 1 cup diced ripe mango
• 1/2 cup shredded young coconut (buko)
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, eggs, and pandan extract until smooth.
3. Add the bread cubes and gently fold until the bread is fully soaked in the mixture.
4. Fold in the diced mango and shredded coconut, distributing them evenly.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and golden.
6. Allow to cool slightly before serving.

This Mango Buko Pandan Bread Pudding is a delightful fusion of tropical flavors that brings a touch of Filipino festivity to any dessert table. With its vibrant mango, creamy coconut, and pandan aroma, this bread pudding offers a refreshing twist on the traditional recipe. Enjoy it warm or chilled for a satisfying treat that’s both comforting and exotic.

Turon Bread Pudding with Caramel Sauce

Turon, a Filipino snack of caramelized banana and jackfruit wrapped in spring roll pastry and fried, is a beloved treat for its sweetness and crunch. This Turon Bread Pudding pays homage to those flavors by blending caramelized bananas and jackfruit into a rich, custardy pudding, topped with a luscious caramel sauce. It’s a dessert that brings the beloved flavors of turon into every soft, gooey bite, perfect for a comforting and indulgent treat.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe saba bananas (or plantains), sliced
• 1/2 cup chopped jackfruit
• 2 tbsp butter (for greasing and cooking bananas)

Caramel Sauce:

• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. In a skillet, melt 1 tablespoon of butter and add 1/4 cup of sugar. Cook until the sugar melts, then add the sliced bananas and jackfruit. Cook until caramelized, then set aside.
3. In a mixing bowl, whisk together the milk, heavy cream, remaining sugar, eggs, and vanilla extract until well combined.
4. Add the bread cubes and fold until soaked in the custard mixture.
5. Fold in the caramelized bananas and jackfruit.
6. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set.
7. While baking, make the caramel sauce by combining sugar and water in a saucepan over medium heat. Cook until the sugar turns golden, then add the heavy cream and salt. Stir until smooth.
8. Drizzle caramel sauce over the bread pudding before serving.

This Turon Bread Pudding with Caramel Sauce is a decadent and delightful twist on a traditional Filipino snack. The caramelized bananas and jackfruit bring a taste of turon to each bite, while the caramel sauce adds an extra layer of richness. It’s a warm, indulgent dessert that’s ideal for anyone who loves the sweet and comforting flavors of Filipino desserts.

Leche Flan Bread Pudding

Leche Flan is a classic Filipino dessert known for its smooth, creamy texture and caramelized top. This Leche Flan Bread Pudding combines the creamy richness of leche flan with the comfort of bread pudding, resulting in a dessert that’s both luxurious and easy to make. With hints of vanilla and a caramelized topping, this recipe is perfect for flan lovers looking for a creative twist on their favorite dessert.

Ingredients:

• 4 cups of day-old bread, cubed
• 1 cup whole milk
• 1 cup evaporated milk
• 3/4 cup sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup condensed milk (optional, for added sweetness)
• 1/4 cup caramel sauce or melted sugar for the bottom layer
• 2 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. Pour the caramel sauce or melted sugar into the bottom of the baking dish to create a caramelized layer.
3. In a mixing bowl, whisk together the whole milk, evaporated milk, half of the sugar, eggs, vanilla extract, and condensed milk (if using).
4. Add the bread cubes and gently fold until the bread is fully soaked.
5. Pour the mixture over the caramel layer in the baking dish.
6. Bake for 45-50 minutes, or until the top is set and golden brown.
7. Allow the pudding to cool slightly before serving. For an authentic leche flan presentation, invert the dish to let the caramel layer on top drizzle over the pudding.

Leche Flan Bread Pudding combines the rich creaminess of leche flan with the comforting texture of bread pudding, creating a dessert that’s truly indulgent. The caramelized layer adds a sweet, syrupy touch, making each bite smooth and delightful. This dessert is perfect for flan fans and is a fantastic way to enjoy a classic Filipino flavor in a new, comforting form.

Note: More recipes are coming soon!