Prepare caramelized white chocolate.
Preheat oven to 120 degree celsius or 250 fahrenheit.
Transfer white chocolate onto a baking tray.
Wack into the oven and bake for 10 mins.
Remove from the oven and give it a stir until smooth.
Bake at 10 mins intervals.
Repeat the process until the white chocolate has caramelized into a deep caramel color.
Set aside until ready to use.
Prepare bread pudding.
In a sauce pot, add milk, cream, yuzu sake and zest.
Stir to combine well.
Turn the heat up to medium and bring it to a boil.
Remove from heat and sieve in matcha powder.
Mix until well combined.
In a bowl, whisk together egg yolks and sugar.
Pass the matcha mixture into the yolk mixture and incorporating, 1/3 portion at a time.
*If the matcha mixture is added all at once, the yolks will scramble.*
Once everything is incorporated, set aside until ready to use.
Remove the crust from the bread.
Slice the bread diagonally.
Spread butter on both sides.
Place into a baking dish, overlapping one another.
Once the 1st layer is filled, rotate 180 degrees and repeat the layering.
Repeat the process until the baking dish is filled.
*I only have 2 layers as my baking dish is large and shallow.*
Ladle in the matcha custard.
*If the baking dish is filled before the custard is used up, set aside for 10 mins and ladle in again. The amount of custard is just nice for 1 loaf of bread.*
Set aside for 30 mins to allow the bread to soak up the custard.
Preheat oven to 180 degree celsius or 360 fahrenheit.
Place the baking dish over a larger dish or a deep baking tray.
Place into the oven.
Fill the larger dish or tray with warm water until it reaches halfway on the baking dish.
Bake for 30 to 40 mins or until the top is lightly toasted.
Remove from the oven.
Scoop onto serving plate and drizzle that caramelized white chocolate over the top.
Sprinkle some matcha salt.
To make matcha salt, add 1 TBSP of sea salt and 1 TSP of matcha powder In a spice grinder. Blitz until powdery.*
Serve immediately while it is still warm.
