Bread Pudding with Pandan Custard
Ingredients
- 5 slices of white bread
Custard
- 2 knotted pandan leaves
- 600ml liquid milk
- 1 tablespoon cornstarch
- 1 sachet sweetened condensed creamer
- 2 tablespoons sugar or to taste
- 65ml instant coconut milk
- grated cheddar cheese as needed
Toppings
- grated cheese as needed
Preparation
Cook all the custard ingredients together on low heat until it boils and thickens, then turn off the heat.
Arrange a slice of bread in a container and pour the custard mixture over it, repeating until all ingredients are used; if the container is small, use multiple containers or cups.
Add grated cheese as topping and let it chill in the refrigerator.
Tips
This dish can be eaten warm and is suitable for breakfast.
Chilling it in the refrigerator makes the custard creamier and more enjoyable.
