Japanese Milk Bread Pudding

Ingredients

• 300 g bread
• 2.5 cup milk
• 28 oz sweetened condensed milk
• 3 eggs
• 2 tbsp vanilla extract
• 1 cup sugar (For the caramel)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Set a large oven-safe pot or roasting pan aside for the water bath.

2. 2

   Place the bread, milk, sweetened condensed milk, eggs, and vanilla extract in a blender. Blend until the mixture is thoroughly combined and the bread is broken down into a smooth pudding batter. Do not add the sugar to the blender.

3. 3

   Place a medium saucepan over medium-high heat and add the sugar. Cook, watching closely and swirling or stirring carefully as needed, until the sugar melts and develops a deep golden caramel color. Avoid letting it burn.

4. 4

   Immediately pour the hot caramel into an angel food cake pan, carefully tilting the pan to coat the bottom evenly. Let the caramel cool and firm up in the pan.

5. 5

   Pour the blended bread-pudding batter over the cooled caramel in the cake pan.

6. 6

   Cover the cake pan tightly with aluminum foil. Place it inside the large pot or roasting pan, then pour in enough hot water to reach about 3 inches up the sides of the cake pan, creating a water bath.

7. 7

   Cover the large pot or roasting pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. The top should feel mildly firm to the touch.

8. 8

   Remove the cake pan from the water bath and let the pudding cool to room temperature.

9. 9

   Refrigerate the covered pudding overnight. When ready to serve, turn it out of the pan so the caramel coats the pudding, then slice and enjoy.

Notes

The source specifies 28 oz of condensed milk; this is a very large amount and should be measured as written. Use caution when handling the hot caramel. Chill overnight before unmolding for the best set.

Nutrition per serving

• dessert
• bread pudding
• custard
• baked
• water bath
• make-ahead
• vegetarian