Pan Del Sal Ube Bread Pudding

Written By Bobby Guzman

You ever take something as classic as Goldilocks pan de sal… and turn it into THIS? 👀💜

We all grew up on Goldilocks pan de sal—warm, soft, smothered in butter, dipped in coffee. Simple. Perfect.

But today? We’re leveling it ALL the way up.
This Ube Bread Pudding is rich, creamy, loaded with ube halaya, white chocolate, and coconut… baked ‘til golden, then topped with toasted coconut, macadamia nuts, and ice cream (because why not?).

It’s soft in the middle, crispy on the edges, and straight-up comfort with a Filipino twist.

 

Ingredients

  • 1 bag of Goldilocks pandesal

  • ¼ c Ube Halaya

  • 1 can Ube Condensed Milk

  • 1 can Coconut Milk

  • 4 eggs

  • ½ c White Chocolate Chips

  • 1 c Toasted Coconut Flakes

  • Melted butter to grease the pan

Instructions

  1. In a large bowl tear pandesal into small even chunks. Set it aside.

  2. Create the custard by combining the following ingredients and mixing well until blended - ube halaya, ube condensed milk, coconut milk, eggs, white chocolate chips,

  3. Pour custard mix into bowl with pan de sal and stir until all pieces are soaked.

  4. Pour into greased baking pan.

  5. Bake at 350 F for 30 minutes until nicely brown on top, and firm inside

  6. Top with toasted coconuts, ice cream, and crushed macadamia nuts.

 
Bobby Guzman
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