Ah, bread. We Filipinos absolutely love all kinds of bread and pastries, right? Growing up, there’s always a nearby local bakery where we buy our favorite snacks or merienda. There are countless selections of bread to choose from, there’s the kababayan, pan de coco, monay, putok, ensaymada, hopia, pandesal and many more! It’s always a delight whenever we bring home a bag full of delicious pastries that’ll serve as our breakfast or snacks over the next few days.
However, there are also several times when the pastries we buy reach their expiration dates or in other words, turn stale. So, what do we do then? Should we just dispose of them? No, no. We can still make use of stale bread and pastries and transform them into delightful treats that everyone, especially children, would love!
If you usually have leftover pandesal on your dinner tables, then this is the perfect solution you’re looking for! Today, Panlasang Pinoy Recipes will teach us how to make use of your leftover bread and pastries and turn them into a tasty dessert with the Homemade Caramel Bread Pudding Recipe. Are you excited? Well, I sure am. So let’s get this started!
Homemade Caramel Bread Pudding Recipe
Ah, you absolutely have nothing to worry about! All of the ingredients we’ll need for this recipe can easily be found in your local markets or grocery stores. You might even find them right there in your fridge! Also, the cooking procedure is very simple, it won’t take you longer than 20 minutes to do all of this. So, shall we begin?
To start, the ingredients we’ll need for this recipe are leftover pandesal, eggs, condensed milk, evaporated milk, all-purpose cream, vanilla extract, sugar, lemon juice, and water. We’ll be making the caramel first before the bread pudding. Alright? Let’s do it!
To make the caramel, simply put the sugar and water into a pan. Cook it on low heat until the sugar caramelizes. Take note, don’t stir the mixture! Just gently swirl it until the sugar becomes completely melted into the water and the color of the mixture turns amber. Once that happens, you can now turn off the heat and pour the caramel mixture into the molders or other heat-proof containers immediately. Just set it aside for a while to let it cool.
Now, we’ll be making the bread pudding! To start, simply shred the bread or in this case, the pandesal into smaller pieces. Then, add the evaporated milk and soak them for about 5 minutes. After you’re done soaking, pour the mixture into the blender, add the eggs, condensed milk, evaporated milk, all-purpose cream, and vanilla extract. Blend all of the ingredients thoroughly until it reaches a smooth consistency. To top it off, add the lemon juice and blend it again to incorporate all of the flavors.
We’re almost done! You can now pour the mixture into the molders with caramel. Make sure to smoothen the surface before covering it with aluminum foil and putting it on the steamer. You can now steam the caramel bread pudding mixture for about 40 to 45 minutes on medium heat. Instead of steaming, you also have the option to bake the mixture for 45 mins at about 180C while following the Bain-Marie Method or the Water Bath Method.
Once the bread pudding mixture is cooked, just let it cool completely and chill it for at least 4 hours before unmolding. And voila! Just like that, you have successfully made your own version of the Caramel Bread Pudding that everyone would absolutely love! No more leftover bread is going to waste!
So, did you like it? Easy peasy, right? It’s better to serve the bread pudding chilled for best-tasting results! Aside from pandesal, you can also use other leftover pastries such as tasty bread, monay, and many more!
- 10 pcs. Leftover pandesal
- 6 pcs. large eggs
- ½ cup condensed milk
- 370ml evaporated milk (1 big can)
- 1 cup all-purpose cream (or heavy cream)
- 1½ tsp. vanilla extract
- ½ cup sugar for caramel
- 1 tsp. Lemon juice
- ¼ cup of Water
- Making the caramel:
- Put the sugar and water in a pan. Cook in low heat until it caramelizes. Do not stir. Just swirl until the sugar completely melted and the color turns amber.
- Remove from heat and pour to the molders or heat-proof container immediately. Let it cool and set aside.
- For the bread pudding:
- Start by shred the bread d into small pcs. Add the evaporated milk and soak with it for 5 minutes.
- After soaking, put the mixture in a blender. Add the eggs, condensed milk, evaporated milk, all purpose cream and vanilla extract. Blend until smooth.
- Lastly add the lemon juice and blend again.
- Pour the mixture to the molders with caramel. Cover with aluminum foil and steam for 40 to 45 minutes (medium heat). OR bake at 180C for 45 minutes using bain-marie method or water bath method.
- After steaming, let it cool completely and chill for at least 4 hours before unmolding.
- Serve and enjoy!
How to Make HOMEMADE Caramel Bread Pudding | No OVEN BAKED | Using Leftover Pandesal