In conjunction with Cold Storage Singapore, we whipped up a deliciously sweet pastry that brings on our local most favorite sweet kaya jam in a bread and butter pudding for National Day ! Cold Storage Singapore actually stocks a variety of recipes online for the various occasions and it’s quite the first time that I am being aware of that too !
With the long weekend over the Nation’s birthday, I guess most of us would be wanting to make use of the time to try out one or another recipe to serve up our families or guests. This sweet dessert might seem pretty unfriendly on its first look, but it’s actually not as bad as it seems. And you would surely get the hang of it as you proceed on.
While I don’t make my own bread and pudding often at home, but it’s certainly one of the must-have dessert if I were to dine at any international buffets. I have always loved that rich buttery bread being dunked in a sweet pudding infused with warm custard sauce. I was also taken aback when I had my first ever bread and butter pudding previously. For someone who never fancy any warm desserts, this was indeed quite the exceptional.
The encumbrance of the favorite kaya jam further tempts me into wanting to whip up this dessert more. And so with all the ready ingredients from Cold Storage Singapore, I am all good to make this dessert a sweet treat for the holiday break. Here you go !
Kaya Butter Bread & Butter PuddingCourse: DessertDifficulty: Medium
- For the Kaya Bread & Butter Pudding
1 butter croissant
25ml full cream milk
25g Gula Melaka
1 tbsp water
20ml coconut milk
40ml thickened cream
Some melted butter for greasing baking dish
- For the Pandan Custard Sauce:
2 egg yolks
25ml thickened cream
25ml full cream milk
20g melted Gula Melaka
Few drops of pandan paste
1/4 tsp pandan essence
- For the Kaya Bread and Butter Pudding :
- Grease the baking dish with some melted butter.
- Melt Gula melaka with water over heat.
- Remove from heat and stir in cream, milk, coconut milk and egg.
- Add kaya to mixture and mix well.
- Soak croissants fully in the mixture for 10 minutes.
- Arrange croissant into the greased baking dish. Optional : Filter the mixture and add to the greased baking dish up to 3/4 level of it.
- Bake in pre-heated oven of 160 degrees C for 20 minutes or until the pudding has set.
- For the Pandan Custard Sauce :
- Whisk egg yolks and melted gula melaka together.
- Bring thickened cream and milk to a simmer.
- Mix half of the cream mixture to the egg yolk mixture. Then add everything back to the balance of the cream mixture.
- Cook the custard gently over a water bath.
- Add the pandan paste and essence and mix well to combine.
- Remove custard once the sauce thickens. If custard sauce is not smooth enough, do a quick blend of it in a blender.