Pandesal Bread Pudding with Coconut Caramel
Dan
Fil-Am dessert | Leftover pandesal | Coconut caramel
Pandesal bread pudding turns day-old rolls into a warm, custardy dessert with coconut caramel soaking into every edge.
Why make it: This original version is a leftovers dessert that makes sense after a big bag of pandesal.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Pandesal Bread Pudding with Coconut Caramel.
What Is Pandesal Bread Pudding with Coconut Caramel?
Pandesal bread pudding is a Filipino-American riff that uses Filipino bread rolls in a classic custard bake.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For bread
Day-old pandesal absorbs custard without dissolving.
For caramel
Coconut milk and brown sugar echo kakanin flavors.
Pandesal Bread Pudding with Coconut Caramel Recipe
This original version is a leftovers dessert that makes sense after a big bag of pandesal.
Shopping List
- pandesal
- eggs
- coconut milk
- evaporated milk
- brown sugar
- vanilla
- butter
Ingredients
Bread Pudding
- 8 pandesal rolls, cubed
- 4 eggs
- 1 can coconut milk
- 1 cup evaporated milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- Pinch salt
Coconut Caramel
- 1/2 cup brown sugar
- 1/2 cup coconut milk
- 2 tablespoons butter
For Serving
- Toasted coconut
- Ice cream, optional
Instructions
- Cube pandesal and place in a buttered dish.
- Whisk custard ingredients.
- Pour over bread and soak 30 minutes.
- Bake at 350 F until puffed and set.
- Simmer caramel ingredients until glossy.
- Spoon caramel over warm pudding.
- Serve with toasted coconut.
Tips For The Best Pandesal Bread Pudding with Coconut Caramel
- Use stale bread: Fresh pandesal can turn mushy.
- Soak evenly: Press bread into custard.
- Bake until set: The center should not slosh.
- Salt the caramel: A pinch keeps it balanced.
How To Serve And Store
Serve warm. Refrigerate leftovers up to 4 days.
Common Questions
Can I use other bread?
Yes, but pandesal gives the Filipino bakery angle.
Can I add ube?
Swirl in ube halaya before baking.
Can I make it ahead?
Assemble and chill, then bake later.
Can I skip coconut?
Use milk or cream, but flavor changes.
Would you add ube, jackfruit, or chocolate to pandesal bread pudding? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: original Filipino-American riff development informed by Love, Filipino Food, Kitchen Confidante, The Dusky Kitchen, and the site roadmap.
