I recently noticed that everyday, that there's always two pieces of left over pandesal from our daily ration. And trying to be a conscientious homemaker, I tried to make pudding out of these leftover. And to my dismay, I discovered that Pudding requires milk- whole, filled or evaporated.
Not wanting to be derailed by this sticky problem, I decided to use an alternative - coffee creamer. And the resulting experiment turned out rather well. This recipe also uses a simple oven toaster, one that can get the heat up to at least 250°. I figured this is something that even a bachelor living in a condo unit can make since all the ingredients are available from the neighborhood convenience store.
So here it is ...the BANANA RAISIN PUDDING.
- 1 banana, mushed up
- 1 egg
- 5 tablespoons coffee creamer diluted in 1/2cup hot water
- 2 pieces pandesal, cut into cubes
- 2 tbsps raisin
- ¼ cup condensed milk (add as needed)
Add the raisins to the diluted coffee creamer as you let it cool. Mix the mushed up banana with the diluted coffee creamer and raisins. Lightly beat 1 egg in a bowl. Add in the colled down coffee creamer, banana and raisin mixture. Add the pandesal cubes. Mix gently until the bread is soaked and has become mushy.
Pre-heat an oven toaster for 5 minutes (180-200 degrees). Place your mixture in a foil pan. Place in the oven and bake for 25 minutes. Once cooked, pour condensed milk as desired.