What to do with leftover Pandesal: Filipino version of Bread Pudding
MANILA, Philippines — For the average Filipino family, particularly in the provinces, the combination of freshly brewed kape (coffee) and Pandesal means classic power breakfast steeped in culture and tradition.
Imagine Tatay breaking a piece off his pandesal and dipping it in his cup of hot coffee before bringing it to his mouth to enjoy, as Nanay takes a sip of coffee from her own cup. Even in the city, in these modern times, this heartwarming scene of happiness and breakfast bliss still takes place.
But what if there’s plenty of coffee and Pandesal left after you’ve had your fill for breakfast? The bread will become dry and the coffee, when it turns cold, will not be as enjoyable anymore.
If you do not want them to go to waste, you can still combine them and make something creative but simple that you can enjoy for dessert, afternoon merienda, or next day’s breakfast.
For marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad, Bread Pudding is “one of the easiest sweet breakfasts you can make with leftover bread.”
She creates a Filipino version of Bread Pudding by using Pandesal and Kapeng Barako. Instead of the usual milk and sugar mixture, she used freshly brewed Kapeng Barako mixed with sweet condensed milk, combining two breakfast favorites in one dish and giving classic Bread Pudding an exquisite coffee flavor.
“There is no strict recipe for this dish; it all depends on the size of your tray and the amount of bread you have. As long as you have some milk, sugar, and a trusty oven, you can whip this up anytime,” she said.
Kape’t Pandesal Pudding
Ingredients:
A few pieces 2-day-old Pandesal, cut into cubes
200 ml. Kapeng Barako, freshly brewed
2 tbsps. condensed milk
Cinnamon powder, to taste
Oil for brushing the pan
Procedure:
1. Preheat oven to 180°C. Brush a baking tray with oil, then arrange the cubed Pandesal to form an even layer in the tray.
2. In a cup, combine brewed Kapeng Barako and condensed milk. Stir until the milk is completely dissolved.
3. Pour coffee mixture evenly over the Pandesal pieces in the tray, making sure they are all coated. Let it sit for about 10 minutes, or until the bread has fully absorbed the liquid. Optional: Sprinkle a bit of cinnamon powder on top before baking.
4. Bake the Pandesal pudding for 25 to 30 minutes or until the top is slightly golden and set.
5. Serve warm!
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