Matcha Bread & Butter Pudding. The combination of matcha flavor and milk makes this my favorite breakfast. Here is the recipe for baked milk toast. Mix all the ingredients and spread on one side of the sliced toast.
You can have Matcha Bread & Butter Pudding using 13 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Matcha Bread & Butter Pudding
- You need of Caramelized White Chocolate:.
- You need of High Quality White Chocolate At Least 28% Cocoa Butter Preferably Valrhona or Callebaut, 125g.
- You need of Bread Pudding:.
- Prepare 300 g of Whole Milk,.
- It’s 300 g of Heavy Whipping Cream,.
- It’s 35 g of Yuzu Sake / Limoncello,.
- Prepare 1/2 of Fresh Yuzu / Lemon Zest,.
- Prepare 10 g of High Quality Matcha Powder Preferable Nature's Superfoods,.
- It’s 8 of Egg Yolks,.
- It’s 120 g of Demerara Sugar,.
- It’s 1 Loaf of Stale Bread,.
- It’s of Salted Butter, For Spreading.
- You need Pinch of Matcha Salt,.
Add the butter one tablespoon at a time. Place bread dough in a bowl, cover with a wet kitchen towel/saran plastic. Meanwhile, let's make the matcha filling. Beat together unsalted butter, sugar, and matcha until well mixed.
Matcha Bread & Butter Pudding instructions
- Prepare caramelized white chocolate.
Preheat oven to 120 degree celsius or 250 fahrenheit.
Transfer white chocolate onto a baking tray.
Wack into the oven and bake for 10 mins..
- Remove from the oven and give it a stir until smooth.
Bake at 10 mins intervals.
Repeat the process until the white chocolate has caramelized into a deep caramel color.
Set aside until ready to use..
- Prepare bread pudding.
In a sauce pot, add milk, cream, yuzu sake and zest.
Stir to combine well.
Turn the heat up to medium and bring it to a boil.
Remove from heat and sieve in matcha powder..
- Mix until well combined.
In a bowl, whisk together egg yolks and sugar.
Pass the matcha mixture into the yolk mixture and incorporating, 1/3 portion at a time.
If the matcha mixture is added all at once, the yolks will scramble..
- Once everything is incorporated, set aside until ready to use.
Remove the crust from the bread.
Slice the bread diagonally.
Spread butter on both sides.
Place into a baking dish, overlapping one another..
- Once the 1st layer is filled, rotate 180 degrees and repeat the layering.
Repeat the process until the baking dish is filled.
I only have 2 layers as my baking dish is large and shallow.
Ladle in the matcha custard.
If the baking dish is filled before the custard is used up, set aside for 10 mins and ladle in again. The amount of custard is just nice for 1 loaf of bread..
- Set aside for 30 mins to allow the bread to soak up the custard.
Preheat oven to 180 degree celsius or 360 fahrenheit.
Place the baking dish over a larger dish or a deep baking tray.
Place into the oven.
Fill the larger dish or tray with warm water until it reaches halfway on the baking dish..
- Bake for 30 to 40 mins or until the top is lightly toasted.
Remove from the oven.
Scoop onto serving plate and drizzle that caramelized white chocolate over the top.
Sprinkle some matcha salt..
- To make matcha salt, add 1 TBSP of sea salt and 1 TSP of matcha powder In a spice grinder. Blitz until powdery.*
Serve immediately while it is still warm..
Many social media users have described this as the best matcha bread in Singapore, and completely worth the hype. Though the Donq Uji Matcha Bun has been available at the bakery since earlier in the year, it has since taken off thanks to the power of Instagram. This pillowy soft Matcha-Milk Tangzhong Bread made using the tangzhong method weaves together milk and matcha dough to create a lovely fluffy loaf! I don't have any life-story to share with you today; only the story of the ridiculous bouts of indecision I've been going through when it came to sharing this Matcha-Milk Tangzhong Bread post. The cookies will absorb the moisture in the bread and stay softer longer.
