Pandesal Bread Pudding with Coconut Caramel
Recipe Guy
Fil-Am dessert | Leftover pandesal | Coconut caramel
Pandesal takes on a second life here as bread pudding, with coconut milk soaking into the cut rolls and brown sugar caramel spooned over the top. The aim is soft, custardy bread with enough structure to serve in generous portions.
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.
About This Recipe
Cubing the rolls gives the custard access to more than the crust. Eggs bind the coconut milk and evaporated milk around the bread, while vanilla and brown sugar keep the seasoning straightforward. Give the full soak time to any pieces that still feel dry in the middle.
The separate caramel uses coconut milk, brown sugar, and butter. Spoon it over the warm pudding rather than mixing it into the custard. That leaves a distinct sauce against the bread, with toasted coconut adding a drier, crisp finish.
Cooking Notes
- Press floating bread cubes gently into the custard during the 30-minute soak. Turn any stubborn dry pieces so their cut surfaces make contact with the liquid.
- Stir the coconut caramel across the bottom of the saucepan as it simmers. Stop at a glossy, spoonable consistency so it can spread over the pudding instead of sitting in lumps.
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
- 400 g day-old pandesal, about eight 50 g rolls
- eggs
- About 520 ml unsweetened full-fat coconut milk: 400 ml for pudding plus 1/2 cup for caramel
- evaporated milk
- brown sugar
- vanilla
- butter
Ingredients
Bread Pudding
- 400 g day-old pandesal, cut into 1-inch cubes (about eight 50 g rolls; use weight rather than roll count)
- 4 eggs
- 400 ml unsweetened full-fat coconut milk for the pudding, usually one 400 ml can
- 1 cup evaporated milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- Pinch salt
- 1 teaspoon butter for greasing the pan, separate from the caramel butter
Coconut Caramel
- 1/2 cup brown sugar
- 1/2 cup coconut milk
- 2 tablespoons butter
For Serving
- Toasted coconut
- Ice cream, optional
Instructions
- Butter a 9-inch square baking dish at least 2 inches deep with the 1 teaspoon butter. Weigh and cube the 400 g pandesal and spread it evenly in the dish.
- Whisk the 4 eggs, 400 ml coconut milk, 1 cup evaporated milk, 1/2 cup brown sugar, vanilla, and salt until uniform. Keep the caramel ingredients separate.
- Pour the custard over the bread, press the cubes down gently, and refrigerate for the 30-minute soak. Heat the oven to 350 F while it soaks.
- Bake at 350 F for about 45-60 minutes, until puffed and set with no liquid custard in the center and a center temperature of at least 160 F. Loosely tent with foil if the top browns early. Let stand 10 minutes before saucing and portioning.
- Simmer caramel ingredients until glossy.
- Spoon caramel over warm pudding.
- Serve with toasted coconut.
Nutrition Estimate
Approximate nutrition for 1 serving (one-eighth of the pudding and caramel). Uses 400 g pandesal and includes all coconut caramel and pan butter. Toasted coconut and optional ice cream are excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
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?
Use the same 400 g weight of a similar day-old soft roll; roll count alone is not a reliable substitution. Dense or very dry breads absorb differently, so check that the cut centers are moistened after soaking.
Can I add ube?
Swirl in ube halaya before baking.
Can I skip coconut?
Use milk or cream, but flavor changes.
How can I tell whether the bread has soaked enough?
Check a cube from the top of the dish after the soak. It should be moistened inside, not just wet on its edges. Gently reposition dry pieces into the custard before baking.
Does the caramel go into the bread before baking?
No. Bake the custard-soaked bread first and simmer the caramel separately. Spoon the sauce over the warm pudding after baking, then add the toasted coconut so its texture remains distinct.
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.
Technique and food-safety references: kawalingpinoy.com; foxyfolksy.com; fda.gov.
