This Pandesal Bread Pudding is laced with Yema Spread and Langka Jam. The top is finished with some crushed Polvoron. Pinoy to the max!
I know it's quite rare to have any left over Pandesal, but if you do this is the way to use it all up all at once. The custard is very eggy and a few day old bread will just soak it all up.
Developing recipes that interconnect is something that just gives me so much joy. Just the total food nerd in me. This Pandesal Bread Pudding uses my Yema Spread recipe and Langka Jam recipe. Plus my Mango Float Polvoron as the topping! So make sure you have made these before hand or have some left over.
Don't worry you can always buy a version of these ingredients instead of making them from scratch. I'll give you some options.
Ingredients
Mini Pandesal - Use 9 mini pandesal or 6 regular size pandesal.
Banana - You will need 1 ripe banana.
Eggs - Use 4 eggs
Milk - I used almond milk, but you can use any kind of milk you drink. You will need 2 cups of it.
Yema Spread - You will need about ½ cup of Yema spread. You will probably not use all the spread, any leftovers will be used in the custard. You can buy the Yema spread or make it using my Yema spread recipe.
Langka Jam - Okay I thought you could buy this, but I have been searching and you can't so you will need to make the langka jam yourself using my recipe or replace it with any other jam you have open. This recipe is very flexible.
Butter - You will need about 3 tablespoons. 2 tablespoons to coat your 8x8 baking dish and the left over will be used to dot through the Pandesal Bread Pudding before baking.
Polvoron - This is totally optional, but it does give a nice crunch on the top. You use use my Mango Float Polvoron or you can buy some polvoron to use. 2 pieces is perfect to crumble on top.
How to Make Pandesal Bread Pudding
The first thing you need to do is prepare the bread.
Cut all the bread in half and spread the langka jam on one side and Yema spread on the other. Repeat the process for all the pandesal.
Once you are done doing that put the bread back together. Like a sandwich!
Smear your 8x8 baking dish with butter.
Cut each prepared pandesal into small cubes, about 6 pieces each and then randomly tumble all of them into the buttered baking dish.
Now make the custard.
Whisk the 4 eggs until frothy and add in one mashed banana. Whisk again.
You will probably have some left over Yema spread so add that into the egg mixture along with 2 cups of milk. Mix well.
Pour the custard over the pandesal pieces in the baking dish.
Let the custard absorb into the bread while you pre-heat the oven to 350F.
While the oven is pre-heating dot any left over langka jam and butter in secret pockets around the pudding.
It's also the perfect time to crush 2 Mango Float Polvoron all over the top of the Pandesal Bread Pudding.
Bake for 40-50 minutes until the top is golden brown and crunchy and the custard has set.
How to Serve Pandesal Bread Pudding
Gosh how good does it look after being baked? Nice and golden crunchy top and fluffy custardy down below.
Ideally you would wait about 10 minutes or so for the Pandesal Bread Pudding to set so that you get nice clean cuts.
Serve it warm with a drizzle of coco jam. You can also add a scoop of Buko Ice cream if you are having this as a dessert or snack.
How To Store Leftovers
You can store any leftovers in the fridge for up to 3 days. Any longer cut into individual portions and wrap each piece in foil. Freeze for up to 3 months. To warm up heat oven to 350F and bake for 10-12 minutes until warmed through.
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Equipment
Ingredients
- 9 Mini Pandesal or 6 regular size
- ½ Cup Langka Jam
- ½ Cup Yema Spread
- 4 Eggs
- 1 Ripe Banana
- 2 Cups Milk (any kind)
- 2 Pieces Polvoron
- Coco Jam for garnish
Instructions
Prepare the Bread
- Once you are done doing that put the bread back together. Like a sandwhich!
- Smear your 8x8 baking dish with 2 tablespoons of butter.
- Cut each prepared pandesal into small cubes, about 6 pieces each and then randomly tumble all of them into the buttered baking dish.
Make the Custard
- Whisk the 4 eggs until frothy and add in one mashed banana. Whisk again.
- You will probably have some left over Yema spread so add that into the egg mixture along with 2 cups of milk. Mix well.
- Pour the custard over the pandesal pieces in the baking dish.
- Let the custard absorb into the bread while you pre-heat the oven to 350F.
- While the oven is pre-heating dot any left over langka jam and butter in secret pockets around the pudding.It's also the perfect time to crush 2 Mango Float Polvoron all over the top of the Pandesal Bread Pudding.
Bake the Pandesal Bread Pudding
- Bake for 40-50 minutes until the top is golden brown and crunchy and the custard has set.
- Take out of the oven and leave to set for 10 minutes before serving.
To Serve
- Cut into 9 portions and drizzle each portion with coco jam. Best eaten on the day it was baked.
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