Bibingka Bread Pudding Recipe

This will be your new after-Simbang Gabi craving!
bibingka bread pudding slices with niyog or grated coconut
Photo by Camille Faustino

What Is Bibingka Bread Pudding?

Bread pudding is one of those desserts that used to be popular — when our mothers or lolas were younger. It’s no longer that common to find as a dessert but when it’s made well, you’ll remember it. It’s soft, custardy, and addictive. 

This version takes its inspiration from the bibingka, the fluffy rice cake cooked  in banana leaves between two layers of red-hot charcoals. Bibingka pancakes and bibingka cheesecakes aside, this is one easy way of enjoying these flavors. Plus you get to reuse stale bread. 

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How to Serve Bibingka Bread Pudding

The best way to enjoy this dish are these suggestions:

Add a sauce: The classic bread pudding is served with a rich vanilla sauce. This Filipino twist to the bibingka could use a coconut sauce instead of a vanilla one.  

Serve with ice cream: Bread pudding is also an excellent dessert with ice cream! Serve it with a vanilla ice cream or even a fruity-flavored one that complements the coconut flavors in it. 

Toast slices: We love how desserts are made extra delicious and appetizing when toasted. Melt butter and slip in a slice of this bread pudding to make the edges toasted. 

How To Cook Bibingka Bread Pudding

This bread pudding begins with making caramelized sugar, and this step makes the bread pudding super addictive. The salted egg slices will be set into the hard candy but will soften along with the caremelized sugar when baked. 

The bread, cheese, and more salted egg chunks are pressed into the bread pan, too, before the custard — made with eggs, gata or coconut cream, fresh milk, sweetened condensed milk, and a touch of vanilla flavoring — is poured into the pan to soak into the stale bread. 


This is baked until the custard is set and the bread are become a solid piece of loaf that you can slice and serve. 

Tips To Make The Best Bibingka Bread Pudding

1 Use queso de bola

This Christmas, take that ball of cheese that we commonly get and use that instead of normal cheddar cheese. This will give this bread pudding a taste of Noche Buena even when it’s not yet the season. 

2 Use stale ensaymada. 

Recall the despair you experience every time you bite into a baked good and discover that it’s no longer as fresh and fluffy as you envisioned it to be. Transforming that stale dessert into bread pudding would be the best thing that could happen to it! 

3 Top with salt. 

If you top your cookies, brownies, and some candy with salt, then you know the power of these tiny crystals. Do the same to these slices of bread pudding and you will not only elevate the bread pudding itself but also give the salted egg slices a burst of a different kind of saltiness. 

bibingka bread pudding slices with niyog or grated coconut
Photo by Camille Faustino

Bibingka Bread Pudding Storage Tips

1 Refrigerate bibingka bread pudding leftovers. 

Any leftover slices from this loaf of bibingka bread pudding would be best stored in the refrigerator. Cover and wrap with plastic wrap so these will not absorb off flavors or aromas from the other food in the refrigerator. Plus, this move will help it keep moist, too. 


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2 You can freeze it, too. 

The bread pudding can be frozen as well. Just keep the niyog or grated coconut topping apart from the bread pudding since coconut spoils quickly. If you served this with a sauce, best to keep that separate before storing as well. 

bibingka bread pudding slices with niyog or grated coconut

Bibingka Bread Pudding Recipe

Camille Faustino
Bread pudding gets a delicious Pinoy twist with niyog and salted egg.
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Cooling 1 hour
Course Appetizer, Breakfast, Dessert
Cuisine American, Filipino
Servings 6 servings


  • ¼ cup white sugar
  • 3 pieces salted egg cut into wedges
  • 8 slices stale bread cut into cubes
  • 1 cup grated cheddar cheese
  • 3 medium eggs
  • 200 ml coconut cream
  • ¾ cup sweetened condensed milk
  • ¾ cup fresh milk
  • 1 teaspoon vanilla flavoring
  • Niyog to serve
  • Flaky sea salt for garnish


  • Make the caramel: Cook the white sugar over medium heat in a 9x3” inch loaf pan until all the sugar is dissolved, and it turns into a light golden color. Lower the heat. Continue cooking until it turns into a deep amber. Swirl the pan around as needed.
  • Preheat oven to 325F.
  • Arrange a few pieces of salted egg on the bottom of the caramel-coated loaf pan.
  • In a large bowl, toss together the remaining salted egg slices, bread, and grated cheese. Put them into the loaf pan, and press down as needed. Its height should not exceed the rim of the pan.
  • Mix together eggs, coconut cream, condensed milk, milk, and vanilla until well combined. Carefully pour the mixture into the pan, make sure all the bread pieces are well soaked. Cover with a piece of foil.
  • Bake in the oven for 1 hour and 15 minutes, or until a knife inserted in the center of the pan comes out clean. Cool in the refrigerator for at least 1 hour before unmolding.
  • Slide a knife around the sides of the pudding to loosen it up. Invert the pan into a large plate and sprinkle some flaky sea salt on top, and serve with some niyog on the side.
Keyword bibingka, bread pudding recipe, dessert
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