Pandan Bread Pudding (Day 17 of Bread Challenge)

Bread pudding is one of the best ways to reuse old bread. I had some old Pandan Loaf in the fridge from Day 1 of my bread challenge that needed a second life.

I followed Mark Bittman’s recipe and added a bit of Filipino flair with jackfruit and coconut strings. You can find both of these in the canned section at a Filipino market. I had these leftover from making Halo Halo with my siblings.

Ingredients

  • 2 cups milk
  • 2 tablespoons butter (1/4 stick)
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 eggs, beaten
  • pinch of salt
  • 1/2 loaf old sweet bread. cubed. challah, brioche, etc. stale bread is preferred
  • jackfruit, strips
  • coconut strings aka coconut sport string

Directions

1. Preheat oven to 350F.

2. Over low heat, whisk milk, butter, vanilla extract, sugar, salt, and eggs until uniform throughout over low heat. I’d recommend using an oven safe dish like an enameled cast iron to do mixing. You can just stick it in the oven when it is time to bake.

3. Cut your old bread into cubes and add to a oven safe baking dish

4. Pour the custard mixture over the cubed bread. Try to have as much bread submerged as possible.

5. Bake for 30 minutes

6. Remove from oven and add jackfruit and coconut strips. Bake for 10 more minutes or until custard is set.

Tips

I recommend using an enameled dutch oven to do all the cooking. After prepping the custard, you can just add the bread and stick it straight in the oven.

Video

Recipe

Pandan Bread Pudding

Bread pudding is one of the best ways to reuse old bread.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 2 cups milk warmed
  • 2 tablespoons butter (1/4 stick)
  • 1 teaspoon vanilla extract
  • cup sugar
  • 2 eggs beaten
  • pinch of salt
  • ½ loaf old sweet bread cubed. challah, brioche, etc. stale bread is preferred
  • jackfruit strips
  • coconut strings aka coconut sport string

Instructions
 

  • Preheat oven to 350F.
  • Over low heat, whisk milkbutter, vanilla extract, sugar, salt, and eggs until uniform throughout over low heat. I’d recommend using an oven safe dish like an enameled cast iron to do mixing. You can just stick it in the oven when it is time to bake.
  • Cut your old bread into cubes and add to a oven safe baking dish
  • Pour the custard mixture over the cubed bread. Try to have as much bread submerged as possible.
  • Bake for 30 minutes
  • Remove from oven and add jackfruit and coconut strips. Bake for 10 more minutes or until custard is set.