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Japanese Pan Pudding (Bread Pudding)

Japanese Pan Pudding (Bread Pudding)

A fluffy and moist Japanese-style pan pudding with a nutty kinako flavor, cinnamon and a kuromitsu black sugar syrup drizzle -- perfect for a comforting and easy breakfast!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American, Japanese, Japanese Fusion
Servings 2 people

Ingredients
  

  • 1 slice of thick bread (preferably Japanese shokupan or a fluffy brioche)

Pudding mixture:

  • 1 egg
  • 1/2 cup milk of choice
  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • 1 tsp kinako powder

Optional:

  • 1/2 banana slices
  • kuromitsu syrup — Japanese black sugar syrup ALT: maple syrup or agave syrup

Instructions
 

  • Preheat oven to 220 C or 420 F degrees.
  • Cut the bread into bite-sized cubes.
  • Mix together the pudding mixture ingredients in a bowl.
  • Add the bread cubes and coat each cube with the mixture.
  • Let it sit until all of the the mixture has absorbed into the bread.
  • Split the bread into two heat-safe mini casserole dishes (pour the mixture over the bread if there is any left)
  • (Optional) Add banana slices!
  • Bake for 15 minutes until the top is golden brown.
  • Optional: drizzle kuromitsu syrup and sift powdered syrup on top.
  • Enjoy! Itadakimas!

Notes

This dish is best served fresh out of the oven! 
If you want your pan pudding to be more custard-like, feel free to prep this overnight and bake the first thing in the morning! This allows the bread to soak up the mixture completely and gives you a more gooey, pudding-like pan pudding.
Keyword Baked, banana, Banana bread, bread pudding, Cinnamon, Dairy-free, Easy breakfast, Easy Japanese food, Japan Flavor, Japanese flavors, Japanese fusion, Japanese kinako, kinako, kinako powder, Oven breakfast, Pan Pudding, Shokupan