Name: Stuffed Fried Bread with Strawberries and Crème Brûlée
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 4 slices thick-sliced white bread (like Shokupan or milk bread); 3 cups vegetable oil, for frying; 1 cup fresh strawberries, sliced; 1 cup prepared custard or pastry cream; 2 tbsp granulated sugar

1

In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

2

Using a hand mixer, whip the cream mixture until it forms stiff peaks. Set aside.

3

Wash and slice the strawberries.

4

Heat vegetable oil in a pot over medium-high heat.

5

Carefully place the bread slices into the hot oil and fry for about 30-60 seconds per side, until golden brown and crispy.

6

Remove the fried bread from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.

7

Once cool enough to handle, cut each slice of fried bread in half diagonally.

8

Carefully use a small knife to create a pocket inside each bread half, being careful not to tear through the crust.

9

For the strawberries and cream version, fill the bread pockets with the prepared whipped cream using a piping bag or spoon, then top with sliced strawberries.

10

For the crème brûlée version, fill the pockets with whipped cream, spread a layer of custard on top, and sprinkle evenly with granulated sugar.

11

Use a kitchen torch to caramelize the sugar until it forms a hard, crackly top.

12

Serve immediately and enjoy.