If you thought bread pudding couldn’t get any better (or easier to make), then think again.
Posted by Allrecipes on Monday, July 10, 2017
My mom is from the Philippines, so I grew up with desserts flavored with coconut milk and pandan leaves. Although I’ve never been to the PI, this is how I would imagine I’d make my favorite dessert if I were there – coconut pandan bread pudding. The sauce for this bread pudding uses San Miguel beer – a staple at every Filipino party. This is the beer I grew up trying to sneak swigs of.
- for the pandan coconut milk
- 4 cups (32 oz) full-fat coconut milk
- 1 cup sugar
- 8-10 pandan leaves, tied
- 1/2 tsp salt
- for the bread pudding
- 1 stick (8 tablespoons) butter, melted, plus more for the pan
- 16 oz pan de sal, cut into 1/2-inch cubes (about 8 cups)
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 400F.
- Spread the cubed pan de sal on a rimmed baking sheet and drizzle with melted butter. Toss to coat. Toast for 15 minutes, stirring every 5 minutes to ensure the cubes are evenly browned and toasty.
- Turn the oven down to 350F.
- In a medium sauce pan, combine coconut milk and 1 cup sugar. Add in the pandan leaves and the salt and bring to a boil, stirring and making sure the leaves stay submerged in the milk as they cook. Once the milk has come to a boil, remove from the heat and let the leaves steep for 10 minutes. Remove the leaves from the milk, squeezing out as much liquid from the leaves as you can. Discard the pandan, and let the mixture cool until lukewarm.
- Prepare a baking dish by generously buttering all sides.
- In a medium bowl, whisk together the 4 eggs, 1 tsp vanilla extract and 1/4 tsp salt. Slowly whisk the warm coconut milk into the egg mixture until well combined. Place the bread in the baking dish and pour the custard mixture over. Let sit for 15 minutes to give the custard a chance to soak into the bread, occasionally pressing down the bread into the custard.
- Cover dish tightly with foil to help cook the pudding evenly and prevent the top from drying out. Cook, covered, for 30 minutes. Remove cover and cook an additional 20 - 30 minutes, until the pudding has browned, puffed and no longer releases any liquid when you push on the middle (a little jiggle is cool). Let cool for 20 minutes. Drizzle with beer caramel.
- 2 cups sugar
- ½ cup beer San Miguel beer
- 1 stick (8 tbsp) unsalted butter, room temperature
- 1 cup heavy cream, room temperature
- 1 tsp flaky sea salt, like Maldon
- In a large, heavy-bottomed sauce pan, add in sugar and beer over high heat. Stir the sugar and beer together *just* until the sugar has dissolved completely, then stop stirring (super important to stop stirring, or else your sugar will crystallize).
- Let the beer and sugar mixture boil, untouched and unstirred, until it reaches a deep amber color (It’s okay to swirl the pan to help with any hot spots to make sure the sugar caramelizes evenly, but don’t stir with a spoon!)
- Remove the pan from the heat and add in the butter and stir until completely melted. It may not combine fully, that’s okay. Whisk in the heavy cream and stir until well combined. Return the pan to the heat and cook until the mixture thickens up a bit, about 3-5 minutes. Remove from the heat and stir in the sea salt. Allow to cool down a bit, then transfer to a glass jar. Keep refrigerated; reheat to thin consistency as needed.