Shibuya Banana Pudding Toast

Ingrediente

Japanese milk bread (make ahead)

Custard pastry cream (make ahead)

Whipping cream (make ahead)

Banana slices

Toast Boxes:

• large egg •

½ cup whole milk •

2 Tbsp brown sugar •

½tsp cinnamon •

¼ tsp salt •

1(10-inch) Japanese milk bread loaf (or brioche),

cut into 2 (5-inch) cubes, crusts removed

• ¼ cup sugar •

2 Tbsp unsalted butter, plus more as needed

Toasted Bread Cubes:

• 1 Tbsp melted butter • ITbsp sugar

Toppings:

Crushed vanilla wafers •

Extra banana slices •

Powdered sugar (optional) •

Maple syrup (optional)

Instrucțiuni

Whisk the pudding mix, cold milk, and vanilla until thick, about 2 minutes. In a separate bowl, whip the cream to soft peaks, then fold half into the pudding. Chill 10-15 minutes, reserving the rest of the cream for topping. Mix the egg, milk, brown sugar, cinnamon, and salt. Quickly dip bread cubes on all sides, then roll in sugar. Melt butter in a skillet over medium-low. Cook the sugared bread cubes until golden and caramelized, 8-10 minutes total, turning often. Cool slightly. Cut a 2-inch square opening in each cube, leaving a ½-inch border. Remove and save the inside bread. Toss the saved bread with melted butter and sugar. Toast in the skillet until golden and crisp, 5-6 minutes. Laver puddina, banana slices, and toasted bread cubes inside each toast box until filled.

Top with whipped cream, crushed wafers, bananas, powdered sugar, and maple syrup. Serve right away and enjoy!

Note

Cooking hacks and tips

• Use Japanese milk bread if possible-it's softer and richer than regular bread, perfect for caramelizing. • Don't soak the bread cubes in custard; a quick dip keeps them crisp on the outside and custardy inside. • Caramelize the bread slowly over medium-low heat so the sugar doesn't burn before the center cooks through. • Make the banana pudding a few hours ahead so it's fully chilled and thick when you assemble. • Add the pudding and toppings right before serving to keep the toast box from getting soggy.