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Pandesal Bread Pudding

This Pandesal Bread Pudding is laced with Yema Spread and Langka Jam. The top is finished with some crushed Polvoron. Pinoy to the max!
Prep Time10 minutes
Cook Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Servings: 9 Servings
Author: Rezel Kealoha

Equipment

Ingredients

Instructions

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. You will have some left over jam and spread, but don't worry we will use it up.
  • 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.