Macaron Brick Toast
Over Thanksgiving weekend, I went to a cafe in the Bay Area that offered a Macaron Brick Toast (post to come). I, of course, had to order it. And when I got home, I immediately wanted to replicate it.
For those unfamiliar, brick toast is a popular Taiwanese snack. Thick slices of bread are slathered with either condensed milk or a sugar butter mixture and then toasted until the sugar caramelizes. The bread is usually cut into smaller squares to make it easier to eat. It looks something like this. A newer style of brick toast involves using a giant “brick” of bread. The inside pieces are individually toasted and then stacked back into the brick. It is then topped with ice cream, fruit, cookies, or whatever else you desire.
It wasn’t too hard to make, especially since I’ve made this type of brick toast several times here and here. I topped it with a variety of French macarons, pirouette cookies and salted caramel hazelnut ice cream.
The macarons came from Costco. They recently started carrying them in their refrigerated items section, usually near the tofu and deli meats.
The ice cream was from Tillamook. It’s a new flavor that I was provided a complimentary sample of and I really loved it. I already enjoy salted caramel and the addition of the little crunchy bits of hazelnuts make it even better.
This was delicious, even on a cold winter day.
To make this, you’ll need a loaf of unsliced white bread. I usually buy the Cherry Blossom loaves baked and sold at Nijiya market.
- 1 unsliced fresh loaf of white bread
- 1/4 cup condensed milk
- 3 French macarons
- 2 pirouette cookies
- 4 scoops of ice cream I used salted caramel
- chocolate syrup
All images and content are © Kirbie's Cravings.
Slice off approximately 4 1/2 inches of the bread loaf, or whatever size you desire your brick toast to be.
Using a long bread knife, cut a square into your brick. Leave about 1/4 inch from the four edges and bottom. Make sure not to cut all the way through to the bottom. Using your hand, carefully slip into one side until you reach near the bottom and pull out the entire inner square in one piece.
Take inner square and cut into smaller, bite-size brick pieces.
Spread condensed milk on all sides of the brick pieces except one. Spread condensed milk on the inner four edges of the large square toast.
Preheat the oven to 375°F. Place brick pieces and the large square toast on a baking sheet lined with parchment paper. Place brick pieces so they lay on the side without any condensed milk. Place baking sheet into the oven and toast for approximately 10 minutes until all the brick pieces are caramelized and toasted and so are the top edges of the larger brick.
Remove from oven and assemble and stack bricks back into the large square. Then top with ice cream, macarons, toppings of your choice. Drizzle with chocolate syrup and serve immediately.