Pan de siosa, also called pan de leche, is a Filipino pull-apart bread originating from the Visayas Islands of the Philippines. They characteristically have a very soft texture and are baked stuck together. It can be eaten plain with savory meat or soup dishes, or as a dessert brushed with a generous amount of butter and sprinkled with sugar and grated cheese (similar to the Filipino ensaymada). In Bacolod, they can also uniquely be toasted on a skewer and brushed with oil, margarine, or banana ketchup, and then paired with inihaw dishes.