Pan Pudding (Japanese Milk Bread Pudding) is made with fluffy shokupan, eggs, milk, and sugar and topped with a delicious caramel sauce. The high ratio of custard gives this dish the texture of purin (the Japanese take on crème caramel or flan) that simply melts in your mouth. Get ready to transform your leftover shokupan into this sweet and luxurious treat for breakfast or dessert!

The Makanai Recipes: [ Ссылка ]

RECIPE: [ Ссылка ]

Ingredients
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)

For the Caramel Sauce
2 Tbsp sugar (use only granulated sugar)
1 Tbsp water (at room temperature)
1 Tbsp hot water

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