Food For the Gods Pan De Sal Bread Pudding

Food For the Gods Pan De Sal Bread Pudding

A fusion of Filipino classics with a native twist

A Sweet Symphony of Filipino Flavors

Imagine the chewy, caramel-like richness of Food For the Gods, the beloved Filipino holiday treat, mingling with the soft, crumbly comfort of Pan De Sal, the nation's everyday bread roll. Now, drizzle it with the unique sweet-sour tang of stingless bee honey from Annie’s in Nagcarlan, and you’ve got a dessert that’s as culturally resonant as it is delicious.

"This dish bridges two Filipino staples with a rare native ingredient, showcasing the depth of our culinary heritage."

This recipe is a celebration of Filipino ingenuity—a clever way to elevate pantry staples into something extraordinary. The use of stingless bee honey, a relatively untapped treasure from the Philippines’ native bees, adds a layer of intrigue. Annie’s stingless bee honey, harvested in Nagcarlan, brings a perfect balance of sweetness and subtle sourness that cuts through the richness of the dates and walnuts, making every bite a revelation.

From a culinary perspective, this bread pudding is a textural delight—crisp on top, custardy beneath, with bursts of flavor from the dates and nuts. Culturally, it’s a nod to resourcefulness and pride in local produce, blending tradition with innovation in a way that feels both nostalgic and fresh.

Ingredients for Food For the Gods Pan De Sal Bread Pudding

Fresh ingredients ready to transform into a Filipino masterpiece.

Ingredients

Serves 6

  • 50g Pan De Sal (approximately 1 medium roll)
  • 100g dates (roughly 6-12, depending on size)
  • 90g walnuts (estimated midpoint of 80-100g range)
  • 240g coconut milk
  • 50g egg (approximately 1 large egg)
  • Pinch of salt (to taste, approximately 1g)
  • 15g vanilla extract (1 tablespoon, optional)
  • Crunchy salt (to taste, for topping)
  • Stingless bee honey (Annie’s from Nagcarlan, to drizzle)
Food For the Gods Pan De Sal Bread Pudding ingredients in a food processor.

All the ingredients ready to blend together.

Instructions

  1. Preheat the Oven: Set your oven to 175°C (350°F) and let it warm up while you prepare the mixture.
  2. Blend the Base: In a blender, combine the Pan De Sal (torn into pieces), dates, walnuts, coconut milk, egg, pinch of salt, and vanilla extract (if using). Blend until smooth and well incorporated. The mixture should be thick but pourable.
  3. Prepare the Tray: Lightly coat a baking tray with butter to prevent sticking. Pour the blended mixture into the tray, spreading it evenly.
  4. Bake: Place the tray in the preheated oven and bake for 30 minutes, or until the top is golden brown and slightly crisp.
  5. Finish and Serve: Remove from the oven and let it cool slightly. Sprinkle with crunchy salt and drizzle generously with Annie’s stingless bee honey. Serve warm for the best experience.
"Annie’s stingless bee honey adds a sweet-sour finish that’s uniquely Filipino and utterly unforgettable."
Food For the Gods Pan De Sal Bread Pudding finished.

The pudding baked and served to perfection.