Custard Egg Sandwich on Shokupan

custard egg sandwich on shokupan
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
1 hrs

Inspired by the famous egg-custard sandwich at chef Joanne Chang's Flour Bakery & Cafe, in Boston, Martha makes a silky-smooth custard that she serves on lightly toasted shokupan, or Japanese milk bread. She tops the custard with watercress for a fresh, crunchy contrast.


  • Softened unsalted butter, for pan and bread

  • 12 large eggs

  • ¾ cup whole or 2 percent milk

  • ¼ cup heavy cream

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • 2 cups watercress, tough stems trimmed

  • 2 teaspoons unseasoned rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 18 slices (each ½ inch thick) shokupan (Japanese milk bread) or other white bread


  1. Preheat oven to 300°F. Bring a kettle of water to a boil. Butter a 9-inch square baking dish. In a large bowl, whisk eggs thoroughly. Whisk in milk, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into prepared dish.

  2. Place dish inside a roasting pan on center rack of oven; add water to come halfway up sides. Cover pan with a baking sheet and bake 30 minutes. Uncover and continue baking until center is a bit wiggly, 3 to 5 minutes more. Remove dish from oven and water bath; let cool on a wire rack.

  3. Toss watercress with vinegar and oil; season. Toast and butter bread. Cut egg custard into 3-by-3-inch pieces. Place each on a slice of bread; top with salad and second slice. Serve immediately.

Cook's Notes

The cooled custard can be cut into servings and refrigerated in an airtight container. Reheat it in the microwave (for 30 seconds) or a 300°F oven to room temperature or until just warm.

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