PiNeaPPLe BReaD PuDDiNG

When my mom arrived from a week visit to Manila, she got me a present - my requested local breakfast buns --- Pugon Pandesal in wheat... it is a bun baked in a brick oven and served hot with favorite cuppa latte.

i was delighted until i opened the brown paper bag and saw that the buns were all somewhat rubbery. Mom admits that she bought those buns a day ago. Because i don't want to throw them away, I immediately turn this golden buns into a bread pudding!

As a twist to a traditional bread pudding, I added a can of sliced pineapple and it became a big hit to my family ;) *wink

For Bread Pudding:

8 bread buns (Pandesal), day old
1 stick melted unsalted butter
1/2 cup sugar
3 eggs
1 can condensed milk
1 can evaporated milk
3 tsp cinnamon powder
1 tsp salt
1 can sliced pineapple in chunks

• Mix together butter, sugar, eggs, condensed milk, evaporated milk, cinnamon powder, and salt.
• Cut the bread buns in smaller pieces and soaked to the milk mixture until becomes soggy and almost melted. Whisked until well blended
• Add the pineapples.
• Baked in a pre-heated oven for 45 minutes at 350F or 175C

Enjoy!

Tips:

• if using salted batter, do skip the use of salt
• can replace pineapple with either peaches or fruit cocktail.