Coconut Jam Bread Pudding Recipe With Vanilla Custard Sauce (Using Yeo's Coconut Jam)
Bread pudding is one of those desserts that feels like a warm hug — humble ingredients, minimal effort, and a result that's way more impressive than the sum of its parts. This version takes the classic comfort dessert and gives it a Southeast Asian twist with Yeo's Coconut Jam stirred right into the custard base, adding a rich, fragrant sweetness that makes every bite taste a little more special than your average bread pudding.
And then there's the crème anglaise. A silky, poured vanilla custard sauce spooned over the top right before serving — warm or cold, it doesn't matter. Either way, this is the kind of dessert that makes people put down their phones and pay attention.
What Makes This Different From Regular Bread Pudding
Most bread puddings rely on sugar and vanilla alone for sweetness. This one uses Yeo's Coconut Jam as the primary flavor base, which brings a deep, coconut-caramel richness that regular sugar simply can't replicate. The sliced bananas layered in with the bread add natural sweetness and a soft, jammy texture that melts into the custard as it bakes. It's familiar but elevated — the kind of recipe that feels like something you'd order at a restaurant and then spend weeks trying to figure out how to recreate at home.
Why Yeo's Coconut Jam?
Yeo's Coconut Jam is made from coconut milk, eggs, and sugar — it's already a custard-like spread by nature, which makes it a perfect addition to a bread pudding custard base. It enriches the mixture, adds depth of flavor, and gives the finished pudding a golden, slightly caramelized quality that's impossible to achieve with regular jam. Find it at your local Asian grocery store or order it at Yeo's Shop.
The Crème Anglaise
Don't skip the sauce. Crème anglaise sounds fancy but it's really just a poured vanilla custard — milk, sugar, eggs, and vanilla cooked gently until thickened. It takes about 10 minutes and transforms this bread pudding from a great home dessert into something genuinely restaurant-worthy. Serve it warm poured over a hot slice, or chill it and drizzle cold over a room temperature portion — both are excellent.
Bread Choice Matters
White bread works perfectly here and is the classic choice. Wholemeal bread adds a slightly nuttier, more wholesome flavor if you prefer. Either way, cut it into generous cube-sized pieces and let the custard soak in before baking — that absorption time is what gives you a custardy, soft interior rather than a dry, eggy result.
Ingredients (Serves 4–6)
For the pudding:
- 8 slices white or wholemeal bread, cut into generous cube-sized pieces
- 3 large eggs, beaten until fluffy
- 5 bananas, halved lengthwise
- 1 can (10.5 oz / 300g) Yeo's Coconut Jam
- ⅓ cup corn oil
- 2 tsp vanilla extract
- 2 cups (500ml) whole milk
- A pinch of salt
For the crème anglaise (vanilla custard sauce):
- ¾ cup (200ml) whole milk
- 1.75 oz (50g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- A pinch of salt
Instructions
For the pudding:
- Preheat the oven. Set your oven to 340°F (170°C) and grease a baking dish.
- Make the custard base. In a large bowl, whisk together beaten eggs, Yeo's Coconut Jam, and corn oil until smooth and well combined.
- Add the remaining ingredients. Pour in the milk, vanilla extract, and a pinch of salt. Stir until everything is fully incorporated and the mixture is smooth.
- Layer the bread and banana. Arrange the bread pieces and halved bananas in the greased baking dish, alternating and layering as you go. Pour the custard mixture evenly over the top. Let it sit for a few minutes so the bread fully absorbs the custard — don't rush this step.
- Bake. Place in the preheated oven and bake for 45 minutes until golden brown on top and set through the center. A skewer inserted in the middle should come out clean.
For the crème anglaise:
- Warm the milk. Heat the milk in a small saucepan over medium-low heat until steaming but not boiling. Remove from heat.
- Dissolve the sugar. Stir in the sugar until fully dissolved.
- Temper the eggs. In a separate bowl, beat the eggs lightly. Slowly pour a small amount of the warm milk into the eggs while whisking constantly — this brings the egg temperature up gradually so they don't scramble. Then pour the egg mixture back into the saucepan.
- Cook until thickened. Return to low heat and stir constantly until the sauce thickens enough to coat the back of a spoon. Do not let it boil. Add vanilla extract and a pinch of salt, stir to combine, and remove from heat.
- Chill or serve warm. The crème anglaise can be served warm immediately or refrigerated and served cold alongside the pudding. Either way, spoon it generously over each slice before serving.
Tips & Variations
- Serve it two ways: This pudding is delicious hot straight from the oven or served at room temperature. The crème anglaise works beautifully either warm or chilled — try both and decide your favorite.
- Add dried or fresh fruit: Raisins, dried cranberries, sliced mango, or fresh berries all make great additions tucked in between the bread and banana layers for extra flavor and texture.
- Don't skip the soak: After pouring the custard over the bread, let it sit for at least 5 minutes before baking. The longer the bread soaks, the creamier and more custardy the interior will be.
- Make it ahead: Bake the pudding the day before and reheat gently in the oven at 300°F covered with foil. Make the crème anglaise fresh on the day of serving.
- Leftovers: Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds.
Comfort food with a Southeast Asian soul. Shop Yeo's Coconut Jam at Yeo's Shop and make this the dessert that earns you the most recipe requests at every gathering.