Bread Pudding Recipe: Malaysian Style

When it comes to bread pudding, it's all about waste not, want not. This Malaysian-style bread pudding is my go-to when I need to use up near-expiry bread slices - crusts included (VEGETARIAN EASY BREAD PUDDING). No waste, no fuss. And when you add the beautiful aroma of pandan leaves (screwpine), you get that unmistakable local Malaysian flavour.

This is a healthier version of bread pudding. Instead of condensed milk, which is often too rich and sugary, I use plain carton milk and go easy on the sugar. You can even swap in coconut milk if you prefer a richer, creamier texture.

Had some almond pieces sitting in the pantry too - tossed them in. Totally optional, but a great way to use what you already have (QUICK TUNA BREAD PIZZA).

 

For a more indulgent version, serve this bread pudding with kaya, thick coconut milk, or a drizzle of gula melaka (palm sugar syrup). So good (EASY PUMPKIN BARLEY DESSERT).

 

Ingredients

6 bread slices (with crusts on) – tear each into 2 pieces

A handful of almond strips (or any nuts you like)

 

Milk Mixture

2 cups carton milk

5–6 pandan leaves

*Blend these two ingredients, strain for extracting the milk base

 

Whisk the milk base with

2 eggs

¾ cup sugar (adjust to taste)

4 tbsp melted butter

 

Method

Arrange torn bread slices in a baking dish.

Sprinkle almonds on top.

Pour the milk mixture evenly over the bread.

Bake at 180°C for 15–20 minutes. 
For a brown, crispy top, increase the heat in the last 5 minutes.
For a soft, custardy texture, keep baking time shorter.
Serve warm, chilled, or at room temperature - your choice!