Honey Toast
If you love French Toast (yes, please), you will love Honey Toast! This popular Japanese dish has a sugar-custard topping that soaks right into thick-cut brioche bread and is baked and then topped with fluffy whipped cream, strawberries, a drizzle of honey and toasted coconut flakes. Insanely good!
While the Japanese version is served as a dessert and is piled high with sweet toppings like ice cream, crumbled cookies, and fruit, I think this makes the perfect brunch offering. I assure you that no one will miss the French toast when you serve this!
Begin by mixing together the butter, condensed milk and honey until smooth. Add the egg yolk, vanilla and salt and continue mixing. Set aside.
Using thick-cut brioche bread (challah would be amazing, too!), cut the bread diagonally into cross-hatches. Be sure to not cut all the way through to avoid slicing it into pieces.
Spread the custard over each slice until completely covered, transfer it to a baking sheet, and let it sit for about 10 minutes to soak into the bread.
Bake for about 15 minutes or until nice and golden brown. Let cool for about 10 minutes.
While the brioche is toasting, combine sliced strawberries, lemon juice and sugar together and toss.
Top the brioche with whipped cream, strawberries and a sprinkling of toasted coconut flakes. A drizzle of honey will finish this off beautifully!
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Honey Toast
Makes: 12 servings
Prep Time: 10 minutes
Bake Time: 16 minutes
Total Time: 26 minutes plus rest/cool time 20 minutes
Ingredients
Honey Brick Toast:
- 1/4 cup unsalted butter, softened
- 3 tbsp sweetened condensed milk
- 2 tbsp honey plus extra for drizzling
- 1 large egg yolk
- 1 tsp vanilla extract or paste
- 1/4 tsp salt
- 12 slices thick-cut brioche
Toppings:
- 1 pound fresh strawberries, hulled and chopped
- juice of 1/2 lemon
- 1 tsp sugar
- 3 cups soft to medium whipped cream
- coconut flakes, toasted (optional)
Instructions
Preheat oven to 350˚F. Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make diamond patterned diagonal cuts through each slice of bread (about 1 inch apart), making sure not to slice completely through to the bottoms.
Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered. Transfer brioche onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets).
Allow brioche to sit for about 10 minutes, then transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown.
While brioche is toasting, combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Remove brioche from oven and cool, about 10 minutes.
Top toast with about 1/4 cup of whipped cream, a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Recipe from Spoon Fork Bacon
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