From the World to Our Kitchen: Brick Toast

Brace yourself, Brunch Network, this goes beyond a yelp review.

One of my favorite desserts that I’ve come across is from an Asian café and called brick toast.  It can also be referred to as honey toast.  Generally, the toast is served with butter-toasted bread, drizzled with honey or condensed milk, decorated with a variety of toppings, and finished with a scoop of ice cream.  Brick toast is widely popular across Asia and can be found on a menu as Taiwanese brick toast, Vietnamese honey crisp, and Shibuya toast.  Shibuya is a district of Tokyo, Japan where they create a sweeter version of French toast.  

Trying to find a similar version elsewhere was difficult.  Jessica and I were faced with one too many unsuccessful attempts.  So our solution?  We make it!  Continue reading below to see how easy it was.  You’re in for a treat, literally!

In order to bring the experience home, there are two things essential to having the best outcome: a toaster oven and bread.  If you don’t have a toaster oven, the regular oven will do!  Bread.  You’re going to want a loaf of bread to get the “brick” size.  An unsliced loaf of white bread from an Asian bakery or market would be ideal.  We got ours from 85° C Bakery in So Cal.  It came sliced, but no biggie, the taste and texture still remained.

In our version, we used butter, condensed milk, strawberries, blueberries, macadamia nuts, nutella, and honey.  Ice cream was added at a later time.

Cut the core of the bread by making a huge hollow cube in the center of the loaf.  Then slice the core into two or three slices.

Spread the slices with butter or condensed milk.  We did both.  We took about 3 tablespoons of butter and whipped it into a half a can of sweetened condensed milk to make a spread.  

 

Spread the butter/mixture on the top and inside of the hollow loaf as well.  Since the bread came sliced, we spread the mixture on each slice of the hollow bread.

Once buttered, cut the sliced bread into cubes and spread onto the oven tray.  Toast both the hollow loaf and cubes until golden brown.  The aroma of the kitchen smells really nice at this point.

After toasted, stuff the cubes into the hollow loaf and top the brick toast as desired.  

This simple snack is great for sharing.  I’m so glad we decided to bring the experience to our home so we can share it with others, but also so we can be creative with it too.  Who knew I had those whisking skills in me…  Try this at home and let us know how you made your brick/honey toast!  Do you have any favorite dishes that you replicated at home?  We would love to hear all about it.  Share with us in the comments below.  Enjoy!

Cheers,

Pam