Pandan & Raisin Bread Pudding

What shall I make given the ingredients I have in my kitchen? This is the question that I ask myself frequently, in order to clear up the stock or inventory in the fridge and kitchen cabinet before the ingredients expired, as well as to avoid purchasing unnecessarily. Today, I have abundant of pandan juice, stale sandwich bread and coconut cream, so I can make a simple bread pudding for brunch.


Being a “poor-man’s pudding” originally for the lower classes in the early 11th and 12th century, bread pudding was invented by cooks who looked for ways to consume leftover or stale bread. Despite its humble beginning, this comfort food has successfully been featured on buffet tables and dessert menus in some well-established hotels and restaurants. I bet you must have come across some amazing bread puddings being served as one of the desserts on a buffet counter. The bread pudding I am going to make consists of freshly squeezed pandan (screwpine leaves) juice with coconut cream, a typical dessert flavour combination in the Southeast Asia region.

You might be wondering, “Can I NOT use stale bread?” My experience tells me that stale bread that is slightly dry will be better for bread pudding. Why? It’s because the dry bread can soak up more egg mixture than freshly baked bread. Having said that, the amount of moisture difference between a fresh loaf and a stale one may be insignificant after all. I guess, it is more because of the humble root and history of bread pudding that causes recipes to often call for stale bread. So, if you would like to use fresh bread, by all means.



Sandwich bread 6 slices
Pandan leaves 7 pieces
Water 110g
Cream 55g
Eggs 3 no.
Castor sugar 50g
Coconut cream 175g
Raisins 50g


  1. Cut sandwich bread into smaller pieces. Set aside.
  2. Cut pandan leaves into pieces and blend with water. Squeeze and strain to extract pandan juice.
  3. In a mixing bowl, whisk eggs and sugar until well combined.
  4. Mix in pandan juice, cream and coconut cream, and stir well.
  5. Add raisins to the egg mixture.
  6. Add bread cubes to the mixture. Stir lightly to coat the bread evenly with egg mixture.
  7. Pour bread mixture into a loaf tin, lined with parchment paper. Set aside for 15 minutes.
  8. Bake in a preheated oven at 180 degree Celsius for 35 minutes or until cooked and golden brown.
  9. Remove from the loaf tin, and set aside to cool slightly before slicing.
  10. Serve warm with vanilla ice cream and berries, if desired.
I baked my bread pudding in a non-stick loaf tin. However, I still lined the tin with parchment paper, because I found that the egg mixture would stick to the tin after coagulated. The parchment paper makes unmoulding and cleaning a lot easier.


Watch how to make banana bread pudding on my YouTube channel


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