In a saucepan over medium heat, combine the whole milk, granulated sugar, cornstarch, and vanilla extract. Whisk continuously until the mixture thickens and starts to bubble. Remove from heat and let it cool slightly.

Set the Custard

Pour the custard into a square baking dish, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Prepare the Breading Station

In one bowl, add the flour. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

Cut and Bread the Custard

Once the custard is set, cut it into squares. Dredge each square in flour, dip in beaten eggs, and then coat in panko breadcrumbs.

Fry the Custard

In a deep pan, heat the vegetable oil over medium-high heat. Fry the breaded custard squares in batches until golden brown on all sides, about 2-3 minutes. Remove and drain on paper towels.

Prepare the Blondie

While the fried milk is cooling, crumble the pre-baked blondie into small pieces.

Serve

On a plate, place the fried milk squares. Drizzle with salted fudge sauce and sprinkle with toasted blondie crumbles.