Unforgettable Japanese Milk Bread Pudding Recipe

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Grease all sides of two gratin dishes (about 18 x 11.5 x 3 cm, or one 20 x 20 cm dish) with the butter.
2. Cut the 2 cm thick shokupan slice into 16 squares and arrange them in the dishes with plenty of space between them, mixing crust and white pieces.
3. Beat the 2 eggs until blended. Add the 1/4 cup sugar and 1/8 tsp Diamond Crystal salt and beat until the sugar fully dissolves.
4. Add the vanilla, then gradually whisk in the 1½ cups whole milk.
5. Slowly pour half the custard over the bread, wait a minute or two, then pour in the rest. Do not add more bread or custard.
6. Bake at 180°C (350°F) for 30-40 minutes, until risen, puffed and the top is slightly golden. It is done when a toothpick comes out clean and the internal temperature reaches 71°C (160°F). Bake time can be shorter in some ovens.
7. Optional: if the top is slow to brown, broil for 1-3 minutes until golden.
8. While baking, make the caramel: in a heavy small saucepan, melt 2 Tbsp sugar with 1 Tbsp room-temperature water over medium-low heat without stirring, then raise to medium-high and swirl (do not use a utensil) until it turns medium to dark amber.
9. Off the heat, carefully add the 1 Tbsp hot water, stirring gently until the sauce is combined.
10. Drizzle the caramel over the hot pudding and serve immediately.

Summarized from Just One Cookbook's video. Watch it for the details.

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