Egg Custard Bread
Lunch • Singapore
How to Make Egg Custard Bread (Traditional & Healthy Version)
Egg Custard Bread is a beloved treat in Singapore, often found in the vibrant kopitiams and hawker centres across the island. This dish is a wonderful fusion of soft, fluffy bread filled with silky-smooth egg custard, reflecting the multicultural influences that define Singaporean cuisine. The custard, known locally as 'kaya', is typically infused with the comforting aroma of pandan leaves, giving it a unique local twist that is both nostalgic and irresistible. Egg Custard Bread is enjoyed by all ages and is a staple in Singapore’s kopitiam breakfast culture, often paired with a cup of kopi or teh. Its creamy, fragrant filling and light bread make it a satisfying yet not overly indulgent choice for lunch or a hearty breakfast. Preparing it at home allows you to control the ingredients and portion size, making it an ideal, health-conscious option for those tracking their calories. This recipe keeps the authentic taste of Singaporean Egg Custard Bread while focusing on wholesome ingredients and lighter methods, so you can enjoy a classic local favourite without the guilt.
Ingredients(for 1 large filled bun per person)
- 1 cup Wholemeal bread flour (for added fibre)
- 1/2 cup Low-fat milk (fresh or UHT)
- 2 Eggs (large, preferably kampung eggs)
- 2 tbsp Stevia or erythritol (for lower calories)
- 2 leaves Pandan leaves (tie into knot for infusion)
- 1 tbsp Cornstarch (for thickening custard)
- 1/8 tsp Salt (just a pinch)
- 1 tbsp Olive oil (for bread dough)
- 1 tsp Instant yeast
- 1/4 cup Warm water
Instructions
- 1
Prepare the bread dough: In a bowl, mix wholemeal bread flour, instant yeast, salt, and warm water. Add olive oil and knead for about 5 minutes until a smooth dough forms. Cover and let it rise for 30 minutes.
5 minutes
Use a damp cloth to cover the dough for better rising.
- 2
While the dough rises, prepare the egg custard. In a saucepan, combine low-fat milk and pandan leaves. Heat gently until just simmering, then remove leaves.
5 minutes
Don’t boil the milk; just infuse the pandan aroma.
- 3
In a bowl, whisk eggs with stevia and cornstarch until smooth. Gradually whisk in the warm pandan milk.
3 minutes
Add milk slowly to avoid scrambling the eggs.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly until thick and creamy. Remove from heat and cool.
5 minutes
Stir non-stop to prevent lumps and burning.
Why This Dish is Healthy
By replacing white flour with wholemeal and using low-fat dairy, this Singaporean Egg Custard Bread becomes a guilt-free indulgence. The recipe avoids refined sugars and opts for natural sweeteners, making it better for blood sugar management. Baking instead of deep-frying further reduces unnecessary fats. This healthy twist lets you enjoy a traditional kopitiam favourite while supporting your wellness goals.
This Egg Custard Bread recipe uses wholemeal flour to provide extra dietary fibre, supporting digestive health. Eggs offer high-quality protein and important vitamins like B12 and D. Using low-fat milk reduces saturated fat, and natural sweeteners like stevia help keep sugar content low, making it suitable for calorie watchers. Pandan leaves add antioxidants without additional calories, while olive oil offers healthier fats compared to butter.
Pro Tips
- 💡Tip 1: Proof dough in a warm, draft-free place for best rise.
- 💡Tip 2: Use fresh pandan leaves for maximum aroma.
- 💡Tip 3: Seal buns tightly to prevent custard from escaping during baking.
Storage & Serving
Store in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days and reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
