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Honey brick toast topped with whipped cream and strawberries.

Honey Brick Toast

Teri & Jenny
5 from 4 votes
Servings 12
Calories 268 kcal


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


  • 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


  • 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.


Calories: 268kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 98mgSodium: 218mgPotassium: 98mgFiber: 1gSugar: 9gVitamin A: 559IUVitamin C: 22mgCalcium: 58mgIron: 1mg
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