Japanese Sweet Potato Milk Bread Pudding
This simple bread pudding leans on Japanese sweet potatoes and shokupan for their subtle sweetness and notes of honey and chestnuts. Best topped with a drizzle of red miso caramel.
Ingredients:
1/3 cup
2 Japanese sweet potatoes
cool whip
1 cup milk
butter
3- 1” slices
Japanese milk bread
1 1/2 cup
heavy cream
flaky salt
1 tsp
vanilla extract
4 eggs
Instructions:
9.
Remove and let cool for about 15 minutes.
Scrub your potatoes, poke some holes in it, and then bake it uncovered for 90 mins at 325°F.
1.
When the potatoes are done, pull them out and set aside to cool down. Turn the oven temp up to 350°F.
2.
Take your shokupan (Japanese milk bread) and cut it into 1 inch cubes.
3.
Grease an 8”x8” baking pan with butter and toss the bread in.
4.
In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and the cooled potatoes (without the skin).
5.
Pour the mixture over the bread into the baking dish, making sure to cover each piece of bread.
6.
Let sit for 10 minutes to allow the bread to evenly soak up all the liquid.
7.
Bake in the oven uncovered for 40-50 minutes at 350°F or until the center is cooked through and the top is golden brown.
8.
Serve warm with a dollop of whipped cream, a drizzle of red miso caramel, and a sprinkle of flaky salt.
10.
Notes: Shokupan is a Japanese milk bread known for its slight sweetness, creamy texture and pillowy interior. It’s the ideal bread for this recipe, but if you can’t find it, try Trader Joe’s Pain au Lait as an alternative.
