Bread Pudding Recipe: Malaysian Style

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

 

This is a healthier version of bread pudding. Instead of condensed milk, which is often too sweet, plain carton milk is used with a light touch of sugar. You can even swap in coconut milk for a creamier, more indulgent texture.

Some almond pieces sitting in the pantry were tossed in too. Totally optional, but a great way to use what is already on hand.

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 (PUMPKIN BARLEY DESSERT). 

 

Ingredients for Bread Pudding 

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

A handful of almond strips 

 

Ingredients for Bread Pudding Milk Mixture 

2 cups carton milk

5–6 pandan leaves

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

 

Whisk the pandan milk mixture with

2 eggs

¾ cup sugar

4 tbsp melted butter

 

How to Make Bread Pudding 

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.