Honey Toast with Fresh Strawberries and Whipped Cream Recipe
This Honey Toast recipe features thick-cut brioche bread baked with a luscious honey butter mixture, topped with fresh strawberries, whipped cream, toasted coconut flakes, and a drizzle of honey. It’s a delightful sweet treat perfect for breakfast or dessert, combining rich, creamy flavors with fresh fruit and a crisp golden toast.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 41 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
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
- Prepare Honey Butter Mixture: Preheat the oven to 350˚F. In a mixing bowl, whisk together softened butter, sweetened condensed milk, and honey until fully combined. Add the egg yolk, vanilla extract or paste, and salt, continuing to whisk until smooth. Set this honey batter aside.
- Score the Brioche: Using a sharp knife, make diamond patterned diagonal cuts on each slice of brioche, about 1 inch apart, being careful not to slice all the way through to the bottom. This allows the honey butter to penetrate deeply while baking.
- Apply Honey Batter on Bread: Spread 2 to 3 tablespoons of the prepared honey batter over each slice of bread, ensuring the surface is fully covered. Arrange the brioche slices on parchment-lined baking sheets spaced about 1/2 inch apart; you may need two sheets depending on your oven size.
- Rest and Bake: Let the coated brioche rest for about 10 minutes to absorb the honey butter. Then bake in the preheated oven for 14 to 16 minutes, or until the brioche turns a beautiful golden brown and is toasted through.
- Prepare Strawberry Topping: While the brioche bakes, combine the chopped strawberries, lemon juice, and sugar in a separate bowl. Toss gently to mix and macerate the strawberries slightly.
- Cool and Assemble: Remove the brioche from the oven and let cool for about 10 minutes. To assemble, top each slice with approximately 1/4 cup of whipped cream, add a few spoonfuls of the strawberry mixture, sprinkle with toasted coconut flakes if using, and finish with a drizzle of honey. Serve immediately for the best texture and flavor.
Notes
- For best results, use thick-cut brioche; it holds the topping well and creates a soft interior with a crispy crust.
- Allowing the honey butter to rest on the bread before baking helps it absorb better for enhanced flavor.
- Adjust the amount of honey drizzled on top to suit your preferred sweetness level.
- To toast coconut flakes, lightly brown them in a dry pan over medium heat until golden, stirring frequently to avoid burning.
- This recipe is best enjoyed fresh and warm as the brioche will lose its crispness if left standing too long.
