How to Make HOMEMADE Caramel Bread Pudding | No OVEN BAKED | Using Leftover Pandesal


  • 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


  1. Making the caramel:
  2. 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.
  3. Remove from heat and pour to the molders or heat-proof container immediately. Let it cool and set aside.
  4. For the bread pudding:
  5. Start by shred the bread d into small pcs. Add the evaporated milk and soak with it for 5 minutes.
  6. After soaking, put the mixture in a blender. Add the eggs, condensed milk, evaporated milk, all purpose cream and vanilla extract. Blend until smooth.
  7. Lastly add the lemon juice and blend again.
  8. 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.
  9. After steaming, let it cool completely and chill for at least 4 hours before unmolding.
  10. Serve and enjoy!

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