Pan Pudding (Japanese Milk Bread Pudding)

½ Tbsp unsalted butter (for greasing the baking dish or dishes)

1 slice shokupan (Japanese milk bread) (make sure your slice is ¾ inches or 2 cm thick; buy a square shokupan loaf that is precut into six slices for toast that are 2 cm thick; the bread-to-custard ratio makes a difference in the final outcome)

2 large eggs (50 g each w/o shell)

¼ cup sugar

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

½ tsp pure vanilla extract

1½ cups whole milk (you can use reduced-fat or non-dairy milk; however, the taste will be different)

subheading: For the Caramel Sauce:

2 Tbsp sugar (use only granulated sugar)

1 Tbsp water (at room temperature)

1 Tbsp hot water

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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