Strawberry and Chocolate Brick Toast

Prep Time: 3 hours 35 minutes
Cook Time: 10 minutes
Total Time: 3 hours 45 minutes
Course: Dessert
Cuisine: Asian

This brick toast is topped with fresh strawberries and chocolate syrup.


  • 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


  1. Slice off approximately 4 1/2 inches of the bread loaf, or whatever size you desire your brick toast to be.

  2. 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.

  3. Take inner square and cut into smaller, bite-size brick pieces.

  4. 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.

  5. 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.

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