Bread pudding is made with cubed bread that is tossed in a custard (egg and milk mixture) and baked until golden brown. It’s so comforting and a great way to give a new life to stale or extra bread!
WHAT GOES IN MATCHA BREAD PUDDING?
- One loaf of bread (try our Matcha Brioche recipe)
- Heavy cream
- Whole milk
- Granulated sugar
- Vanilla extract
- Vanilla bean
Complete this delicious dessert by topping it with a crème anglaise! You’ll need:
- Egg yolks
- Heavy cream
- Vanilla bean
WHAT KIND OF BREAD SHOULD I USE?
For the absolute best matcha-packed dessert experience, we recommend baking our matcha brioche to use in this matcha bread pudding! The recipe yields two loaves - use one for this bread pudding!
Alternatively, you can use any other type of bread, such as potato, sourdough, or white, but brioche is our fave!
WHAT KIND OF MATCHA SHOULD I USE?
We use our Culinary Grade Matcha for this matcha bread pudding. However, you may use any grade you happen to have on-hand, or one you love in particular!
TOPPINGS FOR MATCHA BREAD PUDDING
This bread pudding is a delicious match with a variety of different toppings! Here are our faves:
- Vanilla ice cream
- crème anglaise
- Fresh berries
- Powdered sugar
Matcha Bread Pudding
- 1 (12-ounce) loaf matcha brioche
- 3 whole eggs
- 6 egg yolks
- 2 cups heavy cream
- 1 ¾ cups whole milk, divided
- 4 tbsp Jade Leaf Culinary Grade Matcha
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- Seeds scraped from 1 vanilla bean
- ½ cup whole milk
- ½ cup heavy cream
- Seeds scraped from ½ vanilla bean
- 3 egg yolks
- 3 tbsp granulated sugar
- Preheat oven to 350°F.
- Cut the bread into 1-inch sized cubes. Spread the pieced out onto two sheet pans. Put both pans in the oven for 5 minutes to lightly toast the bread.
- For the custard, whisk together eggs, egg yolks, heavy cream, 1 cup of whole milk, granulated sugar, vanilla, and vanilla seeds and set aside.
- Add 4 tbsp of matcha to remaining ¾ cup of milk and whisk using a chasen (bamboo whisk) to incorporate. Add the matcha mixture to the custard mixture and whisk until combined.
- Add the toasted cubes of bread to a baking dish. Pour the custard mixture on top of the bread, and lightly press on the bread so it all gets soaked with custard. Let it sit for 10 minutes to soak up the custard.
- Place the baking dish on a large pan. Add about 1 inch of hot tap water to the pan, so the baking dish is sitting in the water. Tightly cover the bread pudding with a sheet of aluminum foil; slice holes in the foil to allow steam to escape. Tent the foil so it does not touch the top of the bread pudding. Bake covered for 45 minutes, then uncover and bake for another 45-50 minutes, until the custard is set and a knife inserted into the middle comes out clean/with a few moist crumbs attached.
- Combine milk and cream in a medium saucepan. Scrape in seeds from vanilla bean, and add the bean. Bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and sugar in a medium bowl. Gradually whisk in hot milk mixture. Return the custard to the saucepan, and stir over low heat until the custard thickens; about 5 minutes. Be very careful not to boil the mixture. Remove the vanilla bean pod from the crème anglaise and let it cool before using.