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.
- 40 g sultanas (1/4 cup)
- 80 ml hot water (1/3 cup)
- 50 g butter (softened, divided)
- 400 ml coconut cream (1 can)
- 4 large eggs
- A pinch sea salt
- 10 thick slices soft fruit bread
- 250 ml Kaya (divided, plus extra to serve, 1 cup)
- 1 1/2 tbsp raw sugar
- 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.