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kaburikan bread on a blue plate
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4.78 from 9 votes


Soft and delicious Pan de Regla bread filled with sweet, bright-red bread pudding. Delicious for breakfast or snack with coffee or tea!
Prep Time40 mins
Cook Time15 mins
Rising2 hrs
Total Time2 hrs 55 mins
Course: Baked Goods, Snack
Cuisine: Filipino
Servings: 16 servings
Calories: 218kcal


For the Pudding

  • 5 cups white bread, torn into little pieces
  • 2 1/4 cups milk
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 3 teaspoons red food coloring
  • 2 tablespoons butter
  • 1 1/2 teaspoons vanilla extract

For the Dough

  • 2 1/4 cups flour + 1/4 cup reserved
  • 1 package (2 1/4 teaspoon) active dry yeast
  • 1/4 cup warm water (105-115 F)
  • 1/2 cup warm milk
  • 2 tablespoons melted butter
  • 3 tablespoons sugar
  • 3/4 teaspoons salt

For the Egg Waqsh

  • 1 egg
  • 1 tablespoon water


  • Tear the bread into small pieces. In a small bowl, combine the bread, milk, beaten eggs, and sugar. Stir well until bread pieces are moistened.
  • Add the red food coloring and stir until the color is evenly distributed.
  • Cover and refrigerate for 15 to 30 minutes to soften the bread and absorb more liquid.
  • Transfer the mixture to a medium pan and over medium heat, cook the pudding while continually stirring to prevent from sticking to the bottom of the pan.
  • When most of the liquid is absorbed, add the butter and stir until melted and distributed.
  • Continue to cook the pudding into a chunky, paste-like consistency. Turn off the heat and stir in the vanilla extract.
  • Let the mixture cool completely before using.
  • In a large mixing bowl, combine warm water, active dry yeast, and 2 teaspoons of the sugar. Let the mixture sit for about 5 minutes or until foamy.
  • Add the warm milk, the melted butter, the remaining sugar, and salt. Stir everything well with a wooden spoon.
  • Add 2 1/4 cups of flour, about one cup at a time, stirring well after each addition. Gradually add and stir in the remaining flour, just until the dough gathers up into a shaggy mass.
  • Turn the dough over on a board and knead until it turns from loose and shaggy to smooth and elastic.
  • Place the kneaded dough in a bowl and cover with a clean kitchen towel. Let rise for 1 1/2 hours, or until doubled in size.
  • Gently deflate the risen dough and transfer to a flat board. Roll out the dough into a 10 x 16-inch rectangle using a rolling pin and slice in half horizontally.
  • Spoon a heaping mound of the pudding in the center length of each half. Using a spatula, slightly flatten the filling.
  • Fold the edges of the dough towards the middle to cover the pudding and pinch the seams to close.
  • Turn the logs around to seam side down and slice the logs to 2-inches pieces.
  • Arrange on a parchment-lined baking sheet and cover the pan loosely with a clean kitchen towel or plastic wrap. Let rise for about 30 to 40 minutes or until puffy.
  • In a small bowl, beat the egg with the 1 tablespoon water and brush the tops of the dough with the egg wash.
  • Bake in a preheated 350 F oven for 15 to 18 minutes, or until golden.



Calories: 218kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 230mg | Potassium: 116mg | Fiber: 1g | Sugar: 15g | Vitamin A: 185IU | Calcium: 90mg | Iron: 2mg