We Put Saba and Langka in Bread Pudding Because We Love Turon

April 28, 2019

Whenever there’s leftover bread, chances are it’s turned into bread pudding. While we love the sweet dessert as it is, we decided to make it a little sweeter by incorporating a merienda favorite: turon.

The browned bits are THE BEST.

The addition of saba gives this bread pudding recipe a tangy kick. And the brown sugar on top, which turns crunchy when golden, mimics the crusty outside of a typical turon. Have it warm if you want it pillowy, or stick it in the fridge then eat it cold to get a custardy texture. Either way, it makes for a great afternoon snack or dessert.

Turon Bread Pudding

  • Serves: 2-4 people
  • Active time: 15 mins
  • Total time: 1 hr 45 mins
  • Difficulty: Easy



  • 6 cups day old bread, cubed
  • 1 cup saba bananas, sliced
  • 1 cup langka, sliced


  • 2 cups evaporated milk
  • 1 cup heavy cream
  • 4 eggs
  • ½ cup brown sugar, divided


  1. Preheat oven to 350F. 
  2. In a large bowl, combine bread, saba, and langka.
  3. In a separate bowl or pitcher, add milk, cream, eggs, and half of the brown sugar.
  4. Whisk until smooth and fully combined.
  5. Pour custard mixture over bread mixture and toss until coated.
  6. Cover mixture and leave in fridge to soak for at least 1 hour (up to 4).
  7. After resting, place the mixture into a greased 9×13 inch baking pan and sprinkle over the remaining brown sugar.
  8. Place bread pudding in preheated oven for 45 minutes or until well-browned and set, and top is caramelized.
  9. Serve.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on