Kaya Bread and Butter Pudding

Malaysian food, and Asian food in general, is awesome.

I can't say I miss British food much. Malaysia's big flavours, spices, herbs and aromatics. Not much can compete.

However there is one area that I think British cuisine is as good as any at. Pudding.

Pies, crumbles, puddings. All stuffed full of butter, eggs and cream. Recipes that could never be developed in a country with an average temperature of 33C.

One of my personal favourites is Bread and Butter pudding.

But how put a Malaysian twist on it.

A classic Malaysian breakfast is bread and butter with Kaya - coconut curd.

There was my in.


  • 1 loaf sandwich bread

  • 250ml double cream

  • 250ml milk

  • 80g of granulated sugar (+ more for dusting)

  • 3 large eggs & 2 egg yolks

  • 50g soft butter


  • 4 eggs

  • 200g sugar

  • 200ml coconut milk

  • 3 pandan leaves (tied into knots)

  • 1/2tsp of salt

If making your own Kaya. Add all ingredients into a saucepan and place over medium heat. Stir frequently until all ingredients are dissolved then continue to stir until it thickens to curd consistency (approx. 30 minutes). Sieve and cool.

Slice the bread to medium thickness and make up into sandwiches with the butter and kaya.

Cut into quarters and randomly arrange in a medium dish, maximising surface area which will cook to make a crispy-bits to be fought over at the dinner table!

Mix the remaining ingredients and beat well. Cover the bread with the liquid, pressing the bread down so it absorbs the liquid. Leave aside for 10 minutes to ensure it's absorbed.

Dust with granulated sugar and bake at 180C for 25 minutes. If it starts to burn, cover with foil.

Serve hot with cream and/or ice cream.

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