Yup, I made this.
After thinking constantly of the dazzled up brick toast I ate at Cafe LaTTea, I decided that I couldn’t wait until my next trip home to eat it again, so I decided to make my own.
For those unfamiliar with Brick Toast, it’s often served in boba tea cafes. It’s usually a thick slice of toast that is slathered with either a sugar butter mixture, condensed milk or honey. It’s then toasted in the toaster oven before being served. It’s sweet, crunchy and perfect with tea or coffee. You can view my recipe for the original ones here.
The last few years, boba cafes have done various things to evolve the basic brick toast. I’ve seen ones topped high with toppings and syrup.
Then last year, I saw a trend in Taiwan where they took it to a whole new level and present you with an actual brick. It’s a huge brick of toast. The inside is hollowed out and cut into smaller bricks, which are sweetened, toasted and then put back in and layered to resemble a brick wall. The outside bread is toasted as well. It’s then topped with fresh fruit, ice cream and other toppings.
When I was at Cafe LaTTea, we had a chocolate version, but I much prefer something with more fruit. So I topped mine with mangoes, strawberries and matcha green tea ice cream. I also drizzled it with some condensed milk. This was so good!
The main ingredient you probably don’t have laying in your house is the toast. While you can technically you several different kinds of breads, the best ones to use in my opinion are the Japanese thick toast loaves. The American sandwich bread loaves aren’t quite sturdy enoughto make this right.
Normally I buy these fresh baked loaves with thick cut slices at Nijiya market. I’ve also seen them at other Japanese markets like Mistuwa. You can probably find similar breads at Asian bakeries. Rather than get the thick slices loaf this time, I got the unsliced one so that I could cut the size I needed for my brick.
After slicing off the desired length, use a sharp long knife to cut a square into the bread. Make sure you don’t cut all the way through, stopping about 1/2 an inch from the bottom. Then squeeze your hand into one side of the cut square and reach to the bottom and try to pry out the entire square in one piece. Mine came out pretty easily even though I wasn’t able to cut the bottom of the square.
You then take the inside square and cut it into smaller, bite size brick pieces. My large brick was too big to put back into the toaster oven. So I put it on a wire rack of a baking pan and toasted it in the oven. The smaller pieces I toasted in the toaster oven. After all the toasting, I placed the brick pieces back, then I topped it with fresh fruit and ice cream.
Then I made DH come look at my creation, snapped some pictures, and then we ate it all. It was quite filling.
Ultimate Brick Toast
- 1 unsliced loaf of Japanese white bread or similar equivalent
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- toppings of your choice fresh fruit, ice cream
- condensed milk optional
- Slice off approximately 1/3 of the bread loaf, or whatever size you desire your brick toast to be.
- Use a sharp, long knife and cut a square into your toast. Leave about 1/2 inch from all ends 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. The bread along the bottom should rip easily even though it hasn't been cut.
- Take inner square and cut into smaller, bite-size brick pieces.
- Whip softened butter with sugar until creamy.
- Slather butter onto the brick pieces and also the inner four sides of the large brick.
- If your brick is too large to fit in a toaster oven, toast for 5-10 minutes in a regular oven. Toast smaller pieces in toaster oven. Take smaller pieces after they are finished toasting and put them back and stacked into the larger brick. Then top with ice cream, fresh fruit, toppings of your choice. Drizzle with condensed milk if desired 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.