You see, when you start working, everything becomes a little harder to get through. Especially for a boring person such as myself.
So you fatten yourself up, preparing for the long hibernation we call "Holiday". Holidays for me (reminder: boring person) is to sleep, eat mac & cheese, occasionally dragged out of the room for hygiene purposes and movies. Oh, and of course popcorns.
I would of course refuse to get my hands on baking, with a determination equal to that of an addicted hippie holding a roll of weed swearing to quit after one last round.
Unfortunately, no, I do not smoke weed because I'm a boring person.
Onto this addition to my long list of comfort food, Kaya butter, Pandan and Coconut milk. Unhealthy, yes. Yummy, double yes. Comforting, ogh....you don't know what you're missing. Kaya may not be widely acknowledged over at the other side of the globe. But when you get a good bottle of it, you will know what I'm talking about.
I suggest making these to your own preferences, no matter how crazy and unreasonable it may seem. Omit the Kaya and add Nutella. Use rum instead of milk. Add a pound of m&ms. Hey, what bites your bait, ay.
Pandan Kaya Bread Pudding
6 slices Pandan Bread
6 heaped tbsp Kaya Butter (Pandan green)
2 cups of milk
1 cup coconut milk
1 knot of pandan leaf
2 pinches of salt
1. In a medium pan, heat up coconut milk along with knotted pandan leaf and a pinch of salt to simmer, stirring constantly to avoid burning. Remove from heat and cool completely.
2. Spread on bread with just enough Kaya butter. Sandwich the slices and cut into small cubes, triangles or rectangles.
3. Line the bread in a Casserole dish.
4. Whisk eggs to fluff it up. Add remaining Kaya butter and stir to combine. Pour in the 2 cups of milk, the coconut milk (making sure to remove the pandan leaf) and the last pinch of salt. Mix.
5. Pour mixture over the bread in the casserole dish. Use a fork to push down any floating pieces of bread to ensure all breads are wet. Leave to soak for 30-45 minutes. Meanwhile preheat the oven to 175C/350F.
6. Bake for 25-30 minutes or until the slices of bread peeking out is golden brown and crispy. Pudding should not be wobbly.