Javanese Coconut Bread Pudding

Ingredients

In this Javanese adaptation of the Bahamian Bread Pudding, we incorporate Javanese flavors and ingredients to create a unique twist. The original recipe uses rum-soaked raisins, but we replace them with fragrant pandan leaves and aromatic spices like cinnamon and nutmeg. Additionally, we substitute the traditional white sugar with palm sugar, which adds a distinct caramel-like sweetness to the dish. The Javanese Coconut Bread Pudding is a delightful fusion of Bahamian and Javanese culinary traditions. We alse have the original recipe for Bahamian Bread Pudding, so you can check it out.

• 6 cups (360g) day-old bread, cubed 6 cups (360g) day-old bread, cubed
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 4 eggs 4 eggs
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Butter, for greasing Butter, for greasing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 34g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
2. 2.
   In a saucepan, heat the coconut milk, whole milk, pandan leaves, cinnamon, nutmeg, and salt over medium heat. Bring to a gentle simmer and let it infuse for 5 minutes. Remove the pandan leaves.
3. 3.
   In a large bowl, whisk together the eggs and grated palm sugar until well combined.
4. 4.
   Slowly pour the warm coconut milk mixture into the egg mixture, whisking continuously.
5. 5.
   Add the cubed bread to the mixture and gently stir until all the bread is coated and soaked in the custard.
6. 6.
   Transfer the mixture to the greased baking dish and spread it evenly.
7. 7.
   Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
8. 8.
   Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Pandan leaves — If you can't find fresh pandan leaves, you can use pandan extract or essence as a substitute. Use 1 teaspoon of pandan extract for every 2 pandan leaves.
• Palm sugar — If palm sugar is not available, you can substitute it with an equal amount of brown sugar or coconut sugar.

Tips & Tricks

• For an extra indulgent twist, serve the Javanese Coconut Bread Pudding with a drizzle of coconut cream or a scoop of coconut ice cream.
• If you prefer a smoother texture, you can blend the custard mixture before pouring it over the bread cubes.
• Experiment with different types of bread, such as brioche or challah, to add more richness to the pudding.
• To enhance the flavor, you can sprinkle some toasted coconut flakes on top before baking.
• Leftovers can be refrigerated and enjoyed cold or reheated in the oven for a warm treat.

Serving advice

Serve the Javanese Coconut Bread Pudding warm as a delightful dessert after a Javanese feast. It pairs well with a cup of hot Javanese coffee or tea.

Presentation advice

To elevate the presentation, dust the top of the bread pudding with a sprinkle of cinnamon or powdered sugar. Serve it in individual ramekins or slice it into squares and arrange them on a platter.