How To Make Japanese French Toast Using Shokupan (Fluffy Milk Bread French Toast)

French Toast is one of the most popular items on menus in Japan. It is fluffy and custardy on the inside and has a crispy texture on the outside. The Japanese version of French Toast is very similar to the classic dish while being completely different.

Its appearance differs from Western-style French toast due to the bread used. Japanese varieties tend to be thicker and softer compared to some Western bread types.

Using Shokupan, a super fluffy bread, is the most common method for making French Toast in Japan. If Shokupan is difficult to find in your area, consider trying our Shokupan or Whole Wheat Shokupan recipes from our blog. Japanese French Toast made with Shokupan has a sponge-like texture that readily absorbs the egg mixture, resulting in a rich, moist texture when baked, allowing you to enjoy the full flavor of the eggs. It is almost like eating bread pudding.

The ingredients are simple and likely items you already have in your kitchen: Shokupan, milk, eggs, and sugar. In this recipe, I incorporate rum for added richness, though vanilla essence is a suitable alternative. Choose according to your preference!

Straining the egg mixture before soaking the Shokupan is crucial as it facilitates absorption. Additionally, cooking over low heat and allowing enough time for cooking yields the perfect texture: a crunchy exterior and fluffy, creamy interior.

Just like other breakfast menu items such as pancakes, Japanese French Toast is best enjoyed right away while still warm. Serve it generously drizzled with maple syrup for sweetness and add some fresh fruits to provide a refreshing contrast to the dish.

Japanese French Toast is commonly enjoyed for breakfast or brunch on weekends. While it requires a bit more time than just preparing cereal, making this Japanese French Toast ensures that your weekend mornings are truly special!