Today marks the four year anniversary of my blog. As a little celebration, I decided to make one of my favorite desserts, the ultimate brick toast. DH and I both love it and since there are no shops in San Diego that serve it this way, I try to make it every once in a while.
For this one, I topped it with fresh strawberries and drizzled it with chocolate sauce. I also used vanilla ice cream. So yummy.
I’ve reduced some of the steps so now this is even easier to assemble. I also slathered the toast with condensed milk instead of the sugar butter mixture this time. I still need a few more elements to get it to look at the one we had at Cafe LaTTea, but I’ve studied the pictures so I will try to replicate it next time.
This is quite easy to make at home; just make sure you have the right bread. I think the best type to use are the Japanese white bread loaves, unsliced. I get mine at Nijiya. The bread has a very sturdy exterior but also a very soft and fluffy interior, making the bread stand up quite well through this process.
I’ve included the revised recipe below, but please refer back to my original post for the step by step photos.
Strawberry and Chocolate Brick Toast
Ingredients
- 1 unsliced loaf of Japanese white bread or similar equivalent
- 1/4 cup condensed milk
- toppings of your choice fresh fruit, ice cream
- chocolate syrup
Instructions
- Slice off approximately 4 1/2 inches of the bread loaf, or whatever size you desire your brick toast to be.
- Use a sharp, long bread knife and cut a square into your toast. 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 try to pull out the entire inner square in one piece without squishing the bread too much. The bread along the bottom should rip easily even though it hasn't been cut if you use the right kind of bread.
- 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, fresh fruit, toppings of your choice. Drizzle with chocolate syrup and serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi Kirbie, love reading your blog! I just made this and it turned out okay with the bread I could find from a local Asian bakery, but I don’t think it turned out like how it was supposed to. I couldn’t find any bread like the kind you use and we don’t have any Japanese speciality grocery stores around here. Do you think your recipe for Hokkaido bread would do well for this recipe?
Actually the Hokkaido bread should work out great!
Woh!! Never heard of this, but it looks so cool! Beautiful pics 🙂
Brick toast is usually found at tapioca/boba cafes. This version with the entire box of bread is a little more rare. I’ve only seen it at a handful of cafes. It’s delicious though =)
Oh man I could wake up to this every single morning!
Me too!
this looks soooo yummy. i wish i could eat this.
is this similar to the brick toast they serve in some asian teahouses (like Guppy’s in Irvine)?
Yes it’s the same idea! Except that this version is much bigger, with little brick pieces and a bigger loaf. This version became popular in Taiwan last year and now I’m starting to see it here.