Time needed: 45 minutes.

Makes: 4 servings

8 – 10 pieces leftover large pandesal, sliced into about 1-inch pieces
4 pieces eggs
2 pieces egg yolks
¾ cup condensed milk
1½ cup evaporated milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1½ teaspoons instant coffee

Coffee caramel Sauce:
1 can condensed milk, 300ml
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ cup evaporated milk
2 teaspoons instant coffee


  1. Prepare pandesal

    Place the pandesal pieces in a large baking dish.

  2. Make egg mixture

    In a large bowl, combine eggs, egg yolks, condensed milk, evaporated milk, vanilla, coffee, and cinnamon. Mix until well combined.

  3. Pour over pandesal

    Pour the egg mixture over the pandesal pieces. Cover the dish with foil.

  4. Bake

    Bake at 170 degrees Celsius for 18-20 minutes or until the center jiggles slightly. Remove from the oven and set aside to cool.

  5. Make coffee caramel sauce

    combine sugar and butter in a medium saucepan and melt over medium-low heat. Add the condensed milk and instant coffee then increase the heat to medium and stir constantly for 3 minutes.  Remove from heat and stir in the evaporated milk. Set aside to cool. Pour over the pandesal pudding.

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