FFE Magazine

Sink your teeth into this delicious Bread Pudding

small4We Filipinos are very economical and efficient and it is reflected in our lifestyle and is also apparent in our cuisine. From Kare-Kare that uses oxtail, commonly thrown away in western countries, to Pork Sisig, which uses meat from a pig’s head, we always find ways to incorporate every bit of meat to our recipes! Just how much efficient are we? We also adopt recipes that use leftover ingredients like the Filipino-style Yang Chow Fried Rice and leftover bread with Bread Pudding.


Bread Pudding is a dessert made from leftover bread, milk, egg, sugar and usually dried fruit. Bread Pudding is popular all over the world including the UK, Germany, France, the Netherlands, some countries in North and South America and of course, the Philippines. The most popular kind of Bread Pudding in the Philippines is the Banana Bread Pudding. Did you know that in other countries, Bread Pudding is served with whiskey sauce?


This version of Bread Pudding that I got from my aunt contains raisins and nutmeg. So instead of throwing away stale bread in your house, try out this recipe instead and let me know what you think!







4-5 cups stale bread, cut into small cubes

3 eggs

½ cup raisins

¾ tsp nutmeg

¾ cup sugar

2 cups whole milk

1 tsp vanilla extract




Place the bread in a loaf pan. Do not flatten or squeeze.


Beat the eggs, sugar, nutmeg, and vanilla until you get a thick and frothy mixture.


Add milk and raisins to the mixture.


Pour the mixture into your loaf pan and mix everything together


Let the bread soak in the mixture for 30 minutes. Let it stand.


Preheat your oven to 300F and bake it for 45 minutes or until the custard sets.


Take it out of the oven and that’s it!


Serve it hot or chilled. Enjoy your Bread Pudding!






Tita Kathy’s tip:


To make your Bread Pudding a little more special, try serving it with ice cream or top it with whipped cream. Until next time!



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