Shibuya Banana Pudding Toast

This Shibuya Banana Pudding Toast is crispy, creamy, and totally over-the-top! Buttery milk bread gets caramelized into golden toast boxes, then layered with silky banana pudding, fresh bananas, and crunchy toasted bread cubes. Topped with whipped cream, crushed vanilla wafers, and maple syrup—it’s basically a banana pudding sundae in toast form. Surprisingly easy to make, and definitely a showstopper for brunch or dessert.

Ingredients:

Banana Pudding Filling:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1¾ cups cold whole milk
• 1 tsp vanilla extract
• ½ cup heavy whipping cream
• 2 ripe bananas, sliced

Toast Boxes:

• 1 large egg
• ½ cup whole milk
• 2 Tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 1 (10-inch) Japanese milk bread loaf (or brioche), cut into 2 (5-inch) cubes, crusts removed
• ¼ cup sugar
• 2 Tbsp unsalted butter, plus more as needed

Toasted Bread Cubes:

• 1 Tbsp melted butter
• 1 Tbsp sugar

Toppings:

• Crushed vanilla wafers
• Extra banana slices
• Powdered sugar (optional)
• Maple syrup (optional)

Instructions:

Whisk the pudding mix, cold milk, and vanilla until thick, about 2 minutes. In a separate bowl, whip the cream to soft peaks, then fold half into the pudding. Chill 10–15 minutes, reserving the rest of the cream for topping.
Mix the egg, milk, brown sugar, cinnamon, and salt. Quickly dip bread cubes on all sides, then roll in sugar.
Melt butter in a skillet over medium-low. Cook the sugared bread cubes until golden and caramelized, 8–10 minutes total, turning often. Cool slightly.
Cut a 2-inch square opening in each cube, leaving a ½-inch border. Remove and save the inside bread.
Toss the saved bread with melted butter and sugar. Toast in the skillet until golden and crisp, 5–6 minutes.
Layer pudding, banana slices, and toasted bread cubes inside each toast box until filled.
Top with whipped cream, crushed wafers, bananas, powdered sugar, and maple syrup. Serve right away and enjoy!