5 from 6 votes
Passion fruit matcha Japanese brick toast
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dessert
Cuisine: Japanese
Keyword: Japanese brick toast, matcha, Passion fruit, Shibuya honey toast
Servings: 2 servings
  • 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
  • 1/2 tbsp matcha powder for garnish
  • Assorted cookies for garnish (macarons, pocky sticks, etc)
  1. Cut off about 4 inches from the end of a loaf of white bread.

  2. 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.

  3. Use your fingers to pull out the cube and cut it into bite-sized pieces.

  4. Preheat the oven to 350 degrees F.

  5. Spread the pieces and the bread box on a baking tray lined with parchment paper.

  6. Brush all sides with melted butter.

  7. Drizzle honey over the bread cubes.

  8. Bake in the oven for 10-12 minutes until slightly golden and crispy, turning the pieces half way through baking so they brown evenly.

  9. Let the bread box and cubes cool enough to handle, about 5 minutes.

  10. Squeeze about 2 tablespoons of sweetened condensed milk inside the bread box and brush all sides so that they’re moistened with it.

  11. In a small sauce bowl, whisk together the sweetened condensed milk and passion fruit pulp.

  12. 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.  

  13. Drizzle the passion fruit mixture and honey over the bread box and dust it lightly with matcha powder and serve immediately.