Ingredients
Softened unsalted butter, for pan and bread
12 large eggs
3/4 cup whole or 2 percent milk
1/4 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 1/2 inch thick) shokupan (Japanese milk bread) or other white bread
Preparation
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.
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.
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.
