Honey Toast
User Reviews
5
Honey Toast
Description
This Honey Toast recipe begins by scoring thick brioche bread slices with diagonal diamond cuts without slicing through the bottom. A custard mixture made from softened butter, sweetened condensed milk, honey, egg yolk, vanilla extract, and salt is whisked until smooth then spread generously into the cuts and over the bread. The prepared slices rest briefly before baking at 350°F until the bread is golden brown and caramelized on the edges.
The baking process creates a crunchy exterior from the sugars and a soft, custardy interior that soaks into the brioche. After cooling slightly, the toast is topped with sliced strawberries tossed in lemon juice and sugar, soft to medium whipped cream, optional toasted coconut flakes for added crunch, and a final drizzle of honey. This combination provides a balance of sweetness, tartness, creaminess, and crisp texture.
Honey Toast is commonly enjoyed as a dessert or rich snack. The notes advise letting the toast cool a few minutes before adding toppings to allow the sugars to solidify and form a crackling crust. The custard mixture may be prepared up to two days ahead and refrigerated, then gently stirred before use. Using wooden spoons as guides when cutting helps avoid slicing through the bread’s bottom, maintaining structure and ensuring even cuts. Gently opening the scored slits after custard application promotes deep caramelization and crunchy edges.
Ingredients
honey brick toast
- ¼ cup butter unsalted, softened
- 3 tablespoons sweetened condensed milk
- 2 tablespoons honey plus extra for drizzling
- 1 large egg yolk
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
- 12 lices brioche bread thick cut
toppings
- 1 pound strawberries fresh, hulled and chopped
- lemon juice of half
- 1 teaspoon sugar
- 3 cups Whipped Cream soft to medium
- 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 from oven and cool, about 10 minutes.
- Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Notes
- Allow the toast to cool several minutes after baking before adding toppings to develop a crisp, crackling sugar crust.
- Prepare the custard mixture up to 2 days in advance; store refrigerated in an airtight container and stir smooth before use.
- Place wooden spoons on either side of the bread slices when scoring to avoid cutting through the bottom.
- After spreading custard, gently open the diamond cuts to let custard seep deeply for more caramelization and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 218mg | 9% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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