INGREDIENTS

• Bread Pudding:
• ● 6-8 slices thick-cut Japanese milk bread
• ● 4 large eggs
• ● 1 cup whole milk
• ● 1 cup heavy cream
• ● ½ cup sugar
• ● 2 Tbsp Aiya Culinary Grade Matcha Powder, plus more for dusting
• ● 1 tsp vanilla extract
• ● Pinch of salt
• Matcha Vanilla Sauce:
• ● 2 Tbsp Aiya Culinary Grade Matcha Powder, sifted
• ● 1 can sweetened condensed milk
• ● 2 Tbsp unsalted butter, melted
• ● 1 Tbsp vanilla paste

DIRECTIONS

• 1. Preheat the oven to 350°F and grease a 9×13-inch baking dish. Slice the milk bread slices into large, bite-sized pieces and place them evenly in the dish. 
• 2. Make the custard: In a medium bowl, whisk together eggs, milk, cream, sugar, Aiya Culinary Grade Matcha Powder, vanilla, and salt until smooth and fully combined.
• 3. Pour the Matcha Custard over the milk bread pieces, pressing lightly with a spatula to ensure all pieces are coated. Let it sit for 10-15 minutes to allow the bread to soak up the custard.
• 4. Bake uncovered for 35-40 minutes, or until the top is golden and the custard is set (a knife inserted should come out clean). If the top browns too quickly, cover loosely with foil for the last 10 minutes.
• 5. Make the Matcha Vanilla Sauce: in a small saucepan, add the condensed milk, butter, vanilla paste. Whisk until well combined and warmed.
• 6. Turn off heat and add in Aiya Culinary Grade Matcha Powder and mix until combined. 
• 7. Drizzle the Matcha Vanilla Sauce over the bread pudding and serve warm.
• 8. Optional: dust lightly with powdered sugar or a pinch of extra Aiya Culinary Grade Matcha Powder for presentation.