Brick toast—is also known as honey toast or Shibuya toast—is a Japanese dessert that originated from its namesake district and is often served at karaoke bars. It is also popular in other parts of the world, most prominently in Taiwan and Singapore.
This dish can be made with your favorite loaf of unsliced white bread, but baking your own bread guarantees a fluffy loaf. A large piece of the unsliced white bread is hollowed out and the bread is cut into cubes and toasted. Then, the golden brown toasted box is brushed with sweetened condensed milk and filled with the bread cubes and sliced fruit. This recipe features strawberries, but other sliced fruit or melon balls also work well. Finally, the brick toast is topped with scoops of your favorite ice cream. It is garnished with a variety of colorful cookies and candies and drizzled with honey just before serving. Everyone will love this unique and colorful show-stopping dessert. Serve with a forks and steak knives so everyone can cut the toast and dive right in!
- For the Bread:
- 3 cups bread flour
- 2 tablespoons granulated sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
- For the Filling and Topping:
- 1 (4-inch) piece unsliced white bread, cut from the end of the loaf (there should be crust on five sides)
- 1/2 cup strawberries (sliced)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons sweetened condensed milk
- 3 tablespoons honey (divided use)
- 2 scoops vanilla ice cream
- 1/2 cup whipped cream
- Assorted cookies, and candies for garnish (such as Pocky biscuit sticks, wafer straws, or mini macarons)
Gather the ingredients.
Prepare the homemade white bread. In a large bowl, combine 1 cup of the bread flour, sugar, yeast, and salt. Stir to combine and set aside. In a small saucepan heat the water and oil to 120 to 130 F.
Add the warm liquids to the flour and yeast mixture. Combine until blended, then gradually stir in enough of the remaining flour to make a soft dough.
Turn the dough out onto lightly floured surface. Knead for about 5 to 7 minutes or until it is smooth and elastic, using additional flour if necessary.
Place dough in lightly oiled bowl and turn to grease the top. Cover and let rise until the dough has doubled in size, about 45 to 60 minutes.
Turn the dough onto lightly floured surface and roll or pat into a 14 x 7-inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal.
Place into a greased 9 x 5-inch loaf pan. Cover and let rise and additional 30 to 45 minutes. Bake in a preheated 375 F oven for 30 to 40 minutes. Remove from pan and cool completely on a wire rack before preparing and filling the brick toast.
To prepare the brick toast, preheat the oven to 350 F. Using a serrated knife and starting from the crustless side of the bread, cut a square out of the center of the loaf (do not cut all the way through), leaving a 1/2-inch border on all four sides and at the bottom crust. Remove the cube and cut into 1-inch pieces, leaving the box intact.
Spread the pieces and the toast box out onto a baking sheet and brush them on all sides with the melted butter. Bake, turning the pieces occasionally so they brown evenly, until the small cubes are crisp and golden, about 15 minutes. Remove the cubes and continue baking the toast box until crisp, about 5 to 10 minutes more.
Brush the inside of the toasted bread box with the sweetened condensed milk.
Gently toss the toasted bread cubes with the strawberries. Spoon the mixture into the toast box and drizzle with 2 tablespoons of the honey.
Top the brick toast with scoops of ice cream and dollops of whipped cream. Garnish with a colorful variety of cookies and candies as desired.
Drizzle with the final tablespoon of honey and serve immediately with forks and steak knives.