How to Make Japanese French Toast with Shokupan ?

Creating Japanese French Toast with Shokupan, a soft and fluffy milk bread, transforms a classic dish into a luxurious breakfast experience. Renowned for its custardy interior and crispy golden exterior, this dish offers a delightful balance of textures and flavors. Let’s dive into the details to craft this unique Japanese twist on a beloved favorite.

Japanese French Toast sets itself apart from Western versions thanks to the bread used. Shokupan, a Japanese milk bread, is thicker, softer, and more absorbent, making it ideal for soaking up the rich egg mixture. This results in a texture reminiscent of bread pudding—moist, tender, and flavorful with every bite.

If Shokupan isn’t available in your area, you can substitute it with homemade Japanese milk bread or use any soft, thick bread for a similar outcome. The secret lies in its sponge-like quality, which perfectly absorbs the custard mixture, creating a melt-in-your-mouth breakfast treat.

This simple recipe calls for basic pantry staples, with the option to add a splash of rum or vanilla for extra depth:

• 4 slices of Shokupan (Japanese milk bread)
• 2 eggs
• 120 ml (½ cup) milk
• 30 g (2 tbsp) sugar
• A few drops of rum or vanilla extract (optional)
• Butter (for cooking)
• Maple syrup (for serving)
• Optional garnishes: fresh berries, powdered sugar, and mint sprigs

1. Strain the Egg Mixture: Straining ensures a smooth custard and allows the bread to soak evenly, resulting in a silky interior.
2. Low Heat is Key: Cooking on low heat helps develop a golden crust without overcooking the center, preserving the soft, creamy texture inside.
3. Serve Immediately: Japanese French Toast is best enjoyed warm, fresh off the stove, to fully appreciate its contrasting textures.

Gather all ingredients before starting. This ensures a smooth cooking process.

Gently heat the milk to approximately 60°C (140°F). This step helps the sugar dissolve faster and creates a creamier custard.

Remove the crusts from the Shokupan slices. This allows the bread to absorb the custard more thoroughly, creating the characteristic fluffy texture.

In a bowl, whisk together the eggs, warmed milk, sugar, and a few drops of rum or vanilla extract. Whisk thoroughly after each addition to ensure the mixture is smooth and well combined.

Strain the custard mixture into a flat container to remove any lumps. Lay the Shokupan slices in the custard, allowing them to soak for at least 5 minutes per side. This ensures the bread is fully saturated with the flavorful mixture.

Heat a frying pan over low heat and melt a generous amount of butter. Place the soaked bread into the pan, cover, and cook for about 8 minutes, or until the bottom is golden brown and slightly crispy.

Carefully flip the bread slices and cover the pan again. Cook for an additional 5 minutes, allowing the other side to brown evenly. The low, slow cooking process ensures a perfect balance between the crispy exterior and creamy interior.

Plate the French Toast and drizzle it generously with maple syrup. Add fresh berries, a sprinkle of powdered sugar, and a sprig of mint for a beautiful presentation. Serve immediately and savor this indulgent treat!

This dish elevates your morning routine into a gourmet experience. Though it takes a bit more effort than pouring cereal, the rich, custardy Shokupan French Toast is worth every minute. Perfect for leisurely weekend breakfasts or brunch gatherings, it’s a crowd-pleaser that everyone will love.

Invest in a high-quality bread knife, like the Shimomura Verdun Fine Japanese Bread Knife, to effortlessly cut clean slices of Japanese French Toast with Shokupan. This ensures uniform pieces that cook evenly and look beautiful on the plate. Plus, it’s versatile and dishwasher-safe, making it a great addition to any kitchen.