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.