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Before you jump to Matcha Bread & Butter Pudding recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to matcha bread & butter pudding recipe. You can cook matcha bread & butter pudding using 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Matcha Bread & Butter Pudding:
- Get Caramelized White Chocolate:
- Get High Quality White Chocolate At Least 28% Cocoa Butter Preferably Valrhona or Callebaut, 125g
- Use Bread Pudding:
- Provide 300 g Whole Milk,
- You need 300 g Heavy Whipping Cream,
- You need 35 g Yuzu Sake / Limoncello,
- Get 1/2 Fresh Yuzu / Lemon Zest,
- You need 10 g High Quality Matcha Powder Preferable Nature's Superfoods,
- Use 8 Egg Yolks,
- Take 120 g Demerara Sugar,
- Take 1 Loaf Stale Bread,
- Get Salted Butter, For Spreading
- You need Pinch Matcha Salt,
Steps to make Matcha Bread & Butter Pudding:
- 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.
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