Today I’d like to show you three ultimate breakfast toasts using fluffy Hokkaido milk bread and rich custard cream. They would be perfect for those who like a sweet breakfast, brunch or even for a sweet treat.
You can buy bread from a bakery and use it, it’s a lot easier but if you would like to bake your own, I have a video recipe for you. >> Japanese Hokkaido Milk Bread
Classic Custard Toast
Custard Cream Sandwich
Banana Custard Toast Pockets
I’m also going to show you my favorite recipe using bread crust leftovers:)
Put the milk into a small sauce pan and heat until it simmers.
While the milk is heating up, in a separate bowl whisk together the egg yolks and sugar. Whip until it gets a bit pale. Then mix in the flour.
Add the warm milk to the egg yolk mixture in three parts and mix to combine, then transfer it all back on the pan. Place back on the stove on medium heat while continuously whisking until the cream starts to thicken.
Once the cream has cooked, remove from the heat then add the butter and vanilla, mix to combine. Transfer into a bowl and cover with plastic wrap touching the surface of the cream. If not used immediately, place the bowl onto an ice water, let it cool. Once it cools down, keep in the fridge.
Cut a cross slit in a thick slice of the bread. Be careful not to cut all the way through to the bottom.
Lift up each corner of the slit being careful not to make a hole all the way through the other side. Then spoon the cream into each slit. After you fill the cream into all slits, spread the cream onto the bread as well.
Bake in the preheated oven at 190℃/375℉ for about 10 min or until the edges of the bread get crispy. Please enjoy it while it's hot, but be careful, the custard can be super hot and burn.
Slice off all the bread crusts, then roll out the bread to make it thinner. Prepare two of these for one toast.
Spread the custard cream on one of the bread slices. Spread the cream thicker in the center avoiding the edges of the bread.
Apply a small amount of water to the edges with your finger as a glue, then place the other bread onto it. Close by pressing down firmly on the edges with a fork.
Melt butter in a pan over medium heat. Then gently place the bread and cook until the bottom side gets golden color. Once it gets golden, lift the bread a bit and add more butter onto the pan. Then gently flip the bread over and cook the same way. When you cook the other side, the pan is hotter and will brown faster than when you cooked the first side so be careful. You can turn the heat down a bit. When both sides are nicely browned, you are ready to serve.
Slice off the crusts of the bread and cut in half, then to create four thin slices, cut in half along the width. You can simply use thinly sliced bread, or you can do it the same way as the custard cream sandwich.
Put the ripe bananas in a bowl and mash them with a fork. The amount of bananas is up to you, I usually use about the same amount as the cream. Add the custard cream to it and mix to combine.
Press the area where the cream will be placed with fingers to make an indentation and fit more custard. Then spread the banana cream onto the bread, apply a bit of water and close by pressing with a fork.
Place the banana sandwiches on a paper-lined baking sheet, then brush the surface with the melted butter. Bake in the preheated oven at 190℃/375℉ for about 10 min or until they get beautifully golden.
Mix one tablespoon of melted salted butter with one tablespoon of sugar and a little bit of cinnamon. You can add a pinch of salt if you don’t have salted butter. Cut up bread crusts into bite size pieces and pour the butter mixture over it, mix to coat nicely.
Spread onto a baking sheet , bake in a preheated oven at 190℃/375℉ for about 10-15 min or until they get crispy and golden.
For the custard, I like using only egg yolks to give a rich flavor to my cream but you can use one whole egg instead of two egg yolks if you don’t want egg white leftovers.