Kaya Bread Pudding
Kaya is a sweet, custard-like coconut caramel similar to dulce de leche. It is often served at breakfast, spread on grilled toast with a pat of butter. This bread pudding uses kaya to give traditional bread pudding a special Malaysian twist.
Recipe and photo courtesy of Jackie M.
Units: Metric US Imperial
Preheat oven to 180 °C (350 °F).
Soak sultanas in hot water until plump, about 5 minutes. Rub half the butter across base and sides of a 22x33 cm baking dish.
Whisk coconut cream, eggs and salt until well combined. Drain sultanas and whisk soaking liquid into coconut mixture.
Coat bread slices in coconut mixture and layer in buttered dish, adding a spoonful of kaya jam and some sultanas between each slice.
Pour any lingering coconut mixture over bread. Spoon remaining kaya over the top, dot with butter and sprinkle with sugar.
Bake for 30 - 40 minutes until golden brown and bubbly. Serve warm or at room temperature with a bit of extra kaya drizzled over the top.
Notes: The recipe can be halved and prepared in a square 20cm cake tin.
bread pudding, kaya, Kaya Bread Pudding