Honey Brick Toast
Servings: 12
Calories: 268kcal
Ingredients
honey brick toast
- ¼ cup unsalted butter, 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 slices thick cut brioche
toppings
- 1 pound fresh strawberries, hulled and chopped
- juice of 1/2 lemon
- 1 teaspoon 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 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.
Nutrition
Calories: 268kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 218mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 1mg