Remember how I said I wanted to make Taiwanese Coffin Bread? Well, I did!
I made a little incision on the top corner of a thick 1” toasted slice of milk bread, dug in about 2 centimeters deep, and gently sawed a square around the entire thing before hallowing out the insides. For the filling, I used about a cup of super thick chicken corn chowder. A super thick chowder, or even a curry, works best because it holds better. To make it more Halloween/Spooky-ish — I mean, the dish already has the word coffin in it — you could hallow out coffin shaped bread and make something like this.