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5 from 6 votes

Passion fruit matcha Japanese brick toast

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Japanese
Servings: 2 servings
Author: Vy Tran


  • 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)


  • 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.