OLD SCHOOL RAISIN & CINNAMON PANDESAL PUDDING

Pudding is the kitchen miracle of turning dry bread into a scrumptious dessert.  

I've never enjoyed throwing away stale bread. There's always that guilt. My Lolo Greg, whenever he saw spilled rice on the table, would always remind my cousins and I of the hours of long work the farmers and mother nature gave to make sure the rice gets to our table. His is the voice I hear at the back of my head whenever I throw away something.

Here's a quick and easy recipe that makes use of old bread and would surely make Lolo Greg proud.

OLD SCHOOL RAISIN & CINNAMON PANDESAL PUDDING

 

Ingredients:

• 4 cups pandesal, torn into small pieces
• 1 cup brown Muscovado sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons salted butter
• 1 cup raisins, chopped
• 2 cups fresh milk
• 3 eggs
• 1 teaspoon vanilla
• 2 tablespoons Confectioner's sugar, optional

Butter an 11x7-inch baking dish. Pre-heat the oven to 350°F.

Combine bread, cinnamon, and chopped raisins in a bowl. Toss to mix.

Combine milk, brown sugar, and butter. Stir gently to melt the butter and warm the milk.

Whisk eggs and add the vanilla in a separate bowl and quickly add in the milk mixture. Whisk gently until evenly blended. Pour over the bread mix and toss to make sure the bread absorbs the liquid.

Pour the mixture into the prepared baking dish. Bake for 25 - 30 minutes. One way to check if it's done is to insert a knife near the center. If it comes out clean, your pudding is good to go.

You can sprinkle some confectioner's sugar on top if you want to dress up the pudding a bit.