This post was sponsored by Eagle Brand®. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
Sunday is baking day at our house. The kids and I usually spend the afternoon whipping up a fun treat like cookies, brownies, or a simple cake. For us, it’s about spending time together and making memories. This Sunday, we decided to tackle something that’s been on our list for a while--Shibuya honey toast, also known as Japanese brick toast since we discovered it at Up2You Cafe a few months ago. I'm so excited to partner with Eagle Brand® to show you how to make this delectable dessert from the comfort of your own home. Our version of Japanese brick toast utilized some fun ingredients like passion fruit, Eagle Brand® Squeeze Sweetened Condensed Milk, and matcha. I'll let you in early on my secret for making this dessert- purchase the squeeze bottle of Eagle Brand® for a mess-free and seamless baking experience.
If you haven’t heard of Shibuya honey toast, you’re in for a treat! It’s one of the most drool worthy desserts in Japan today. This over-the-top architectural dessert originated in the Shibuya District in Tokyo but has become so popular in tea shops all over Japan, Taiwan, and Singapore. Even though Japanese brick toast looks like an elegant dessert that has people thinking you slaved away many hours creating, it’s deceptively simple to make. Get the whole family together and it will take less than 15 minutes to pull off this spectacular dessert.
To make Japanese brick toast, start with the fluffiest white bread you can find. The hardest step is to make a square bread bowl from the end of a loaf of bread. I cut about 4 inches off the bread and used a knife to carve out a square from the crustless side, leaving a half inch border.
Next I cut the pulled out square into bite sized cubes. Then the cubes are brushed with butter and a drizzle of honey and toasted for about 12-15 minutes at 350 degrees F until slightly golden brown and crispy.
After baking, I squeezed about 2 tablespoons of Eagle Brand® sweetened condensed milk in the toasted bread box and brushed all sides with it. Feel free to add more if you love sweetened condensed milk. Having Eagle Brand® sweetened condensed milk in a squeezable bottle makes baking so much easier!
Once the toasted bread box is moistened with sweetened condensed milk, get all your fillings together and have everyone add their favorite ingredients. The possibilities are endless--your favorite fruits, ice cream, chocolate, cookies, candies, or nuts.
We filled our Japanese brick toast with a mixture of toasted bread cubes, fresh strawberries, then topped it with matcha ice cream, matcha biscuit sticks, and macarons.
I also created a delicious sauce with Eagle Brand® sweetened condensed milk and passion fruit pulp. Made with just pure milk and sugar, Eagle Brand® sweetened condensed milk has the perfect sweetness that balanced the tartness of the passion fruit and formed an amazing sauce which tied everything together.
Imagine taking a bite of toasty bread with matcha ice cream, fresh strawberries, and a delicious sweetened passion fruit sauce! Your taste buds will thank you for a tsunami of flavors!
Treats like this Japanese brick toast are fuss-free and fun to serve, leaving you with less time spent in the kitchen and more time with your family. The best part is you can create this delectable treat from the comfort of your own kitchen, without an expensive trip to Japan!
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
- 1 4-inch slab of soft, unsliced fluffy white bread, cut from the end of the loaf
- 4 tbsps unsalted butter, melted
- 2 tbsps honey plus extra for serving
- 4 tbsps Eagle Brand® Squeeze Sweetened Condensed Milk
- 2 tbsps fresh passion fruit pulp
- 6 ounces organic strawberries, hulled and halved
- 2 scoops of matcha ice cream
- ½ tablespoon matcha powder for garnish
- Assorted cookies for garnish (macarons, pocky sticks, etc)
- Cut off about 4 inches from the end of a loaf of white bread.
- Use a knife and carve out a square from the center of the bread, leaving a half inch border on all four sides and at the bottom crust.
- Use your fingers to pull out the cube and cut it into bite-sized pieces.
- Preheat the oven to 350 degrees F.
- Spread the pieces and the bread box on a baking tray lined with parchment paper.
- Brush all sides with melted butter.
- Drizzle honey over the bread cubes.
- Bake in the oven for 10-12 minutes until slightly golden and crispy, turning the pieces half way through baking so they brown evenly.
- Let the bread box and cubes cool enough to handle, about 5 minutes.
- Squeeze about 2 tablespoons of sweetened condensed milk inside the bread box and brush all sides so that they’re moistened with it.
- In a small sauce bowl, whisk together the sweetened condensed milk and passion fruit pulp.
- Put the bread box on a serving plate. Fill the box with toasted bread cubes and strawberries. Top the bread box with ice cream and garnish with cookies and fresh strawberries.
- Drizzle the passion fruit mixture and honey over the bread box and dust it lightly with matcha powder and serve immediately.
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