BLACK SESAME BREAD PUDDING WITH COCO JAM DRIZZLE
BY REZEL KEALOHA
RECIPE DEVELOPER AND FOOD PHOTOGRAPHER
When I'm planning a breakfast that's meant to stand out for that special someone, I've got a go-to strategy: a fresh start with a dash of creativity.
Picture this: the night before, I put together the Bread Pudding, letting it soak up all the goodness of the eggy batter. Then, when morning arrives, I dive right in by sliding the bread pudding into the oven while I whip up the rest of the morning feast.
The black sesame adds a nice savory crunch to the bread pudding and the coconut spread gives a great sweet and smooth contrast, hitting all your taste buds all at once.
By the way, you might want to consider adding some flavorful longganisa on the side – it's a recommendation that never disappoints.
Get more recipes and the new limited-edition set featuring Rooted Fare and Pika Pika spreads only on Sarap Now.
8 mini pandesal or sweet bread rolls
½ cup Rooted Fare Black Sesame Crunchy Butter
1 ½ cup your favorite milk
1 tsp vanilla extract
¼ cup sugar
½ tsp salt
2 tbsp cold butter
¼ cup Rooted Fare Black Sesame Crunchy Butter
1-2 cups cut fruit (optional)
¼ cup Pika Pika Coconut Spread
2 tbsp salted butter
COCO JAM BUTTER DRIZZLE:
Line an 8x8-inch baking pan with parchment paper. Spray the lined baking pan with oil of your choice.
Rip the bread into chunks and place in the baking pan.
In a medium-sized bowl, mix together the Black Sesame Crunchy Butter, milk, eggs, vanilla, sugar, and salt.
Pour the black sesame mixture over the bread chunks until the bread is fully coated.
Cover the bread pudding with plastic wrap and leave in the refrigerator overnight.
The next morning, preheat the oven to 350°F and take the pudding out of the refrigerator.
Dot butter and Black Sesame Crunchy Butter in an alternating pattern all over the bread pudding.
Bake for 25-30 minutes until golden.
While baking, make the coco jam butter drizzle. In a small saucepan, melt butter and add in Coconut Spread. Mix well. Put in a small syrup decanter.
To serve, cut a slice of pudding and drizzle the coco jam butter. Add a side of cut fruit.