Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
•
January 4, 2026
This Ube Pandesal Bread Pudding is my favorite way to give old pandesal a second life. In Filipino households, nothing ever goes to waste. This recipe takes leftover pandesal, open, and fills each piece with ube halaya before soaking everything in a silky custard.
Once baked, the bread becomes soft, creamy, and lightly golden on top, with pockets of sweet ube in every bite. It’s nostalgic, resourceful, and a beautiful way to highlight Filipino flavors in a classic bread pudding format. If you’re looking for an easy Filipino dessert, a make-ahead dish for gatherings, or a creative way to use leftover pandesal, this Ube Pandesal Bread Pudding is a perfect choice for holidays, potlucks, and anytime you want a special treat at home.
Slice each pandesal (6) in half and spread ube halaya (½ cup) evenly on the bottoms. Place the tops back on, then cut each pandesal into 6 cubes.
In a large bowl, make the custard by whisking together the evaporated milk (1 can), 1/3 cup of the coconut milk (⅓ cup), eggs (4), cinnamon (1 tsp), and vanilla (1 tsp) until smooth.
Butter (2 Tbsp)an 8×8-inch baking dish and add the cubed pandesal (6).
Pour the custard over the top and gently press the bread down so every piece is soaked.
Let it sit for 15 minutes while you preheat the oven to 350 °F.
Bake for 45 minutes, or until the custard is set and the top is golden.
For the sauce, melt the butter (2 Tbsp) in a small saucepan over medium heat.
Add the remaining coconut milk, condensed milk (1 can), ube extract (⅛–¼ tsp), pinch of salt (pinch) and water (¾ cup).
Stir in the cornstarch slurry and reduce to a gentle simmer, cooking for 3 minutes until thickened and glossy. Stir frequently.
Serve the bread pudding warm and spoon the warmed ube coconut sauce generously over the top.
This recipe uses one 14 oz can of coconut milk divided. You will use 1/3 cup for the custard and the remaining 11.3 oz for the sauce.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
