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.
- 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
- Preheat oven to 170 degree celsius
- Tie the 2 pandan leaves together in a big knot
- In a small pan, heat coconut milk with the pandan leaves and salt
- Bring to a simmer, stirring often, and then remove from the heat. Allow to cool completely
- Spread kaya over the slices of bread and sandwich the slices together
- Cut the sandwiches into four triangles each
- Arrange the triangles in a casserole dish
- Place the eggs in a bowl and whisk till well combined
- Remove the pandan leaves from the coconut milk. Pour the coconut milk and fresh milk into the bowl of eggs and mix to combine.
- 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
- Place the casserole dish on a baking tray lined with foil
- 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.
Looking to buy some kaya jam?