Pan de Leche Pudding

There's no better brunch food than warm, fluffy, fresh baked bread pudding. This pan de leche pudding puts a Filipino baked good twist on the classic by using soft, sweet, flakey pan de leche in place of challah or french bread. Looking for more brunch recipes? Check out these cranberry blueberry oatmeal muffins!

Straw hats

I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. This pan de leche pudding perfect for brunch at home or to enjoy with friends. Cooking the dish in a muffin tin allows you to enjoy single servings for a few days as well.

The Process

Start by tearing up your bread rolls into bite sized pieces. I used Despi Delite bakery pan de leche rolls - sweet, soft, tender bread rolls from an amazing local Filipino bakery in Seattle. If you can't find pan de leche or other Filipino sweet rolls in your area, you can substitute with King's Hawaiian rolls which are very similar in taste and texture. This recipe calls for buttermilk. If you don't have butter milk or would like to make a plant-based version, take 1/2 cup of milk or almond milk and add 2-3 tablespoons of lemon juice. Stir the mixture and allow it to rest five to ten minutes. The acid in the lemon juice curdles the milk, creating a citrusy version of traditional buttermilk. Once your bread is torn and while your buttermilk is curdling, preheat your oven to 375 F/190 C. One of my favorite things about brunch is warming up the apartment in the morning with the smell of delicious baked goods!

Meanwhile, whisk together the custard ingredients in a large mixing bowl: four eggs, a half of a cup of sugar, a half of a teaspoon of salt, and a teaspoon of cinnamon. I have used half the sugar of most bread pudding recipes because the pan de leche already has a bit of sweetness and I really wanted that ingredient to shine. Once the eggs, sugar, and spices are well incorporated, add a cup of milk or almond milk and the half of a cup of prepared butter milk and whisk to combine with the egg mixture.

Next, fold in the torn bread pieces to completely coat the bread in the egg custard mixture. I like to allow my bread pieces to sit for two or three minutes in the custard mixture to really absorb all of that delicious, eggy goodness.

Once the bread is well soaked, scoop it into lined muffin tins, filling each tin evenly until all the bread custard mixture is distributed. This recipe makes between 8 and 12 muffins. You can use paper, foil, or reusable silicon muffin wrappers for this recipe. It helps the muffin hold its shape and makes clean up much easier - which is always a win for me! Alternatively, you can use a traditional 8-inch glass baking dish to make the bread pudding. Line the baking dish with parchment paper or grease with butter/cooking spray before filling the dish evenly with the bread custard. This method works better if you are planning on eating the entire dish in one sitting and not needing to portion out servings for later.

Bake the pan de leche pudding in the oven at 375 F/190 C for approximately 40 to 45 minutes. In this time, the custard will rise and the top pieces of bread will become golden brown. You should be able to insert toothpick and have it come out clean mostly clean, but don't worry if it is still a bit soft - the custard makes this dish creamy and sticky, even when fully cooked. Allow the bread pudding to cool for at least 5 minutes in the tin/baking dish before serving. If you plan to store leftovers, be sure to transfer the individual muffins to a wire rack to cool completely. This pan de leche pudding can last up to five days in the fridge, so it is great for meal prep or brunch on the go!

Recipe Details // Ingredients & Steps


  • 6-8 pan de leche rolls, torn into bite sized pieces (about 5 cups)

  • 1/2 cup white sugar

  • 4 eggs

  • 1/2 teaspoon of salt

  • 1 teaspoon of cinnamon

  • 1 cup almond milk

  • 1/2 cup butter milk (mix 2-3 tablespoons of fresh lemon juice with 1/2 cup of almond milk and allow to curdle for a plant-based alternative


  1. Tear the pan de leche bread rolls into bite sized pieces

  2. Preheat your oven to 375 F/190 C and line a muffin tray with paper or silicon liners or an 8" baking dish with parchment paper

  3. In a large bowl, whisk the eggs until well beaten. Then mix in sugar, salt, and cinnamon.

  4. Add the milk and almond milk and whisk until all ingredients are well combined.

  5. Fold in the bread pieces and allow them to soak up the egg custard mixture for 2-3 minutes.

  6. Scoop the custard-soaked bread into the lined muffin tin or baking dish. This recipe makes between 8-12 muffins or one full 8" baking dish.

  7. Bake at 375 F/190 C for 40 to 45 minutes, until the bread pudding has risen and the crust is golden brown. An inserted toothpick should come out (mostly) clean.

  8. Let cool at least 5 minutes before serving. ENJOY!

Let's Chat!

Do you have a favorite brunch recipe? What are your favorite ways to enjoy pan de leche? Let us know in the comments below!


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