This recipe is an adaptation of one calling for stale brioche, from Larousse Gastronomique (Clarkson Potter, 2001). We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread), left out to dry for a day, makes and excellent substitute.
- 1 1⁄2 cups milk
- 6 1⁄2 Tbsp. sugar
- 1⁄2 vanilla bean, halved lengthwise
- 2 eggs
- pinches salt
- 4 Tbsp. butter
- 4 thick slices shokupan (Japanese white bread)