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In my opinion, one of the best things about living in Japan is the abundance of purin (custard pudding, creme caramel if you’re fancy). Go to any convenience store in any part of Japan and you’re sure to find it sitting on a shelf, so sweet and creamy, ready to comfort you after a long day’s work.
Purin is certainly delicious by itself, and it also goes well as a sweet treat with any food (no seriously, any food). Having said that though, purin is not a food that traditionally lends itself to being eaten at breakfast. At least, that’s what we thought anyway, until we decided to pair purin with a slice of toast.
While we certainly don’t shy away from being creative in the kitchen, we can’t take this credit for this idea. In fact, the idea was posted by none other than Japanese bakery stalwart Yamazaki Bread Company, and the recipe is quite simple.
▼ You only need three ingredients to make Purin Toast.
To make Purin Toast, you will need —
A slice of bread
A cup of purin
Some maple syrup
First, mix up the purin up until it’s nice and smooth. If the purin has caramel sauce, be sure to remove that layer before mixing. Side note — it’s kind of cathartic to mix up the perfectly formed purin into a slushy mess.
▼ You’re halfway done already.
Next, spread the purin mixture evenly on top of the bread, avoiding the edges. Pop it in the toaster oven at 200 degrees for about five minutes. If you have a grill, you can use that too.
▼ Hands up if you can taste this picture.
Once the top is nice and lightly browned, pour on some maple syrup and you’re done. Get ready for a creamy, crunchy taste explosion.
If you’re looking for a way to switch up your normal breakfast routine, or just want a quick and easy sweet treat for an evening pick-me-up, this recipe is so simple that literally anyone can do it. Just make sure the custard pudding mixture is nice and creamy, and spread it gently so it doesn’t touch the edges of the bread, otherwise it might run off your toast. And no one likes runny toast!
The warm, creamy purin layer tastes like freshly made custard, and although this is the first time we’ve had purin on toast, it somehow feels nostalgic. Add that to the toast, gently soaked in maple syrup and… you’ll have to excuse us, we’re off to make another batch.
Purin Toast can be enjoyed as-is, or like we did, with some maple syrup, but feel free to experiment with your favorite toppings. We later added some fruits and sliced almonds to give it that stylish cafe vibe, but there’s really no limit to what you can do with your creamy creation.
Read more stories from SoraNews24.
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-- Starbucks puddings arrive in Japan with cute packaging and gorgeous flavours 【Taste Test】
- External Link
- https://soranews24.com/2021/03/11/we-put-custard-pudding-on-toast-and-its-the-best-thing-ever%E3%80%90sorakitchen%E3%80%91/
12 Comments
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krytacfre
God you're all so negative
Charlie Sommers
Sounds edible to me, a bit like French toast for breakfast. I think I would serve it with a few rashers of bacon on the side.
Nagoya Chris
Very nice but I recommend toasting first and then adding the purin mixture and toasting for a wee while longer. Sliced strawberries added at the end make a nice touch. Purin on toast or Putin on trial?
You decide!!
Antiquesaving
Skip the Vanilla essence and get vanilla extract or real vanilla.
Vanilla essence is a byproduct of paper manufacturering, no joke.
For the amount needed and the fact it last for ever vanilla extract is way better (simply put vanilla extract is alcohol which vanilla bean are placed in for generally a year extracting the oil from the beans)
There is zero vanilla in vanilla essence.
Pukey2
It's as if people here are allergic to wholewheat bread or anything that requires just a little bit of biting.
bass4funk
Well, tastes are subjective and I think it might be quite reasonable with the locals inmate accommodate their taste palette‘s, before the average foreigner it’s probably a no go no-win situation. No thanks.
gokai_wo_maneku
How many calories? How much sugar?
Robert Cikki
This is just disgusting. Sorry, but it is. Just the idea of the soggy, spongy thing called 食パン here makes me feel unwell. Just throw anything on the bread and call it a day.
I have never understood the obsession with anything ふわふわ here and the weird smell of that "bread". I don't really know what it smells of, but it smells nothing like even the cheapest toast bread we could get at Tesco back in Europe for few pennies. Not mentioning the ingredients they put in. It goes against all logic here, but simple flour, yeast, water, and salt bread costs here way more, than any 食パン here with several lines of ingredients.
Pukey2
Antiques:
I very rarely see anything made by Yamazaki I want to eat.
Antiquesaving
Guess someone never heard of bread pudding.
This is some sort of cheap way of getting something minimally resembling bread pudding.
Now using any of the Yamazaki bread products is something I wouldn't do seeing it is the only bakery to use potassium bromate which is a known Carcinogens,
Most countries have banned it including all the EU even China.
Japan and the USA have asked bakeries to voluntarily to stop using it. In the USA none use it, in Japan all bakeries stopped, but Yamazaki resumed in 2005, no other bakery in Japan does.