Description
Hokkaido Milk Bread Pudding is a delicious creamy dessert made with soft Hokkaido milk bread, rich custard, and optional raisins.
Ingredients
Scale
- 2 cups Hokkaido milk bread, cubed (about 6-8 slices)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 1 tablespoon unsalted butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Add the cubed Hokkaido milk bread to the mixture, gently folding to coat the bread evenly. If using, stir in the raisins.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool for about 10 minutes before serving.
Notes
- For a richer flavor, try adding a tablespoon of orange zest to the egg mixture.
- You can substitute the raisins with chocolate chips or chopped nuts for a different twist.
- For a creamier texture, let the pudding sit for 30 minutes before baking to allow the bread to soak up more of the custard mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 36g
- Sodium: unknown
- Fat: 16g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 36g
- Fiber: unknown
- Protein: 6g
- Cholesterol: unknown