Pan Pudding

Part 1 / 2: Bread Pudding

Ingredients

• 1 tbsp Unsalted butter, for greasing
• 290g Shokupan, crusts removed
• 4 Large Eggs
• 120g Granulated sugar
• ¼ tsp Salt
• 1½ tsp Vanilla extract
• 600ml (2½ cup) Whole milk

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Steps

1. Preheat the oven to 180°C (356°F).
2. Grease the baking dishes generously on all sides with 1 tbsp unsalted butter.
3. Cut 290g shokupan into 1.5" cubes and space them evenly in the baking dish.
4. In a medium bowl, whisk 4 large eggs until blended.
5. Add 120g granulated sugar and ¼ tsp salt, whisking until fully dissolved.
6. Whisk in 1½ tsp vanilla extract. Gradually add 600ml (2½ cup) whole milk and mix until smooth.
7. Slowly pour half of the custard over the bread. Pause briefly, then pour in the remaining custard.
8. Bake at 180°C (356°F) for 30-40 minutes, until puffed, lightly golden.
9. When the bread pudding starts to puff up and rise but is not browned yet, make the caramel sauce.

Part 2 / 2: Caramel

Ingredients

• 67g (⅓ cup) Granulated sugar
• 2 tbsp Water (room temperature)
• 2 tbsp Water (hot)

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Steps

1. In a small heavy-bottomed saucepan, combine 67g (⅓ cup) granulated sugar and 2 tbsp water (room temperature).
2. Heat on medium-low without stirring until the sugar fully dissolves.
3. Increase heat to medium-high and cook until the sugar caramelizes to a deep amber, swirling the pan gently.
4. Remove from heat and carefully add 2 tbsp water (hot) in stages, swirling until smooth.
5. Drizzle the hot caramel over the baked bread pudding and serve immediately.