Lina Takahashi Eats
In my personal opinion, “pan pudding” sounds so much cuter than “bread pudding”, but is that just me?
I have been making this easy pan pudding for the mornings when I want something sweet and comforting for my soul, but something super simple to make. To add a Japanese kick to it, I like to add kinako powder, which is roasted soybean powder that has a nutty flavor to it (almost like tahini) along with some cinnamon.
I love to drizzle kuromitsu, a Japanese black sugar syrup that tastes like maple syrup and agave syrup combined because it goes so well with the kinako flavor. I also love sifting some powdered sugar on top because it makes the whole dish look so fancy and a little extra sweetness never hurt anyone, right?
“Shokupan” is a Japanese-style fluffy white bread or what people will often call Japanese milk bread. Using a shokupan will make any pan pudding taste 1000x times better. If you can’t find shokupan near you, just use the fluffiest bread you can find! If you are gluten-free, use whatever bread you have on hand!
Have fun with it and add whatever fruit or toppings you would like before you bake the pan pudding. I like to add bananas or even berries, but chocolate chips would be good, or even marshmallows! Just make sure you’re baking it in an oven-safe dish! I used mini circular casserole dishes from Daiso, but those mini cocottes would also work as well if you have them.
The SMELL of this pan pudding when you are baking it will make any person in your house hungry and wanting to eat it as soon as it’s done! The bread cubes becomes a custard-y gooey (but a little crispy) bite that will make you wanting to make this over and over again!
ITADAKIMAS!
