Bread Pudding Recipe with Kaya

A bread pudding recipe featuring a local spread called kaya.

Kaya is Singapore’s answer to jam. It is a bread spread made up of coconut milk, egg and sugar. It is the first time I see it used in a bread pudding. So the recipe is stashed.


Kaya bread pudding

Ingredients

  • 1 cup coconut milk
  • 2 pandan leaves
  • 1/2 teaspoon salt
  • 6 heaped tablespoon kaya
  • 6 slices white bread
  • 2 eggs
  • 2 cups milk
  • 1 tablespoon extra virgin olive oil

Directions


  1. Preheat oven to 170 degree celsius
  2. Tie the 2 pandan leaves together in a big knot
  3. In a small pan, heat coconut milk with the pandan leaves and salt
  4. Bring to a simmer, stirring often, and then remove from the heat. Allow to cool completely
  5. Spread kaya over the slices of bread and sandwich the slices together
  6. Cut the sandwiches into four triangles each
  7. Arrange the triangles in a casserole dish
  8. Place the eggs in a bowl and whisk till well combined
  9. Remove the pandan leaves from the coconut milk. Pour the coconut milk and fresh milk into the bowl of eggs and mix to combine.
  10. Pour this mixture over the bread. Push the bread back down if it floats to the top of the dish. Leave to soak for 30 minutes
  11. Place the casserole dish on a baking tray lined with foil
  12. Baked in the oven for 25 to 30 minutes, until the slices of bread at the top of the dish start to turn golden brown and crisp

 

Source: Today. Thursday 26 March 2015 by NTUC FairPrice.



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