A mini version of Brick Toast made with matcha and topped with ice cream. This sweet block of bread is covered in butter and honey and toasted to a golden brown.
What is Brick Toast?
I first had Brick Toast at the Japanese teahouse, Cha-an, in NYC. It’s a dessert that’s basically a giant slab of fluffy white bread covered in butter in honey then toasted until it’s perfectly crunchy. It’s then usually topped off with ice cream.
Also known as Honey Toast, the regular version is like a dessert tower made of bread, overflowing with sweet toppings.
I’ve been wanting to recreate a version of Brick Toast with matcha and I liked the idea of making them mini so they can be eaten in 2-3 bites which makes it a perfect afternoon treat.
Is it adorable? YES! Is it delicious? YES!
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What I Used to Make This Recipe
Get a high quality cooking grade or less expensive ceremonial grade matcha.
- Unsliced Milk Bread
Can usually be found in Asian bakeries.
- Butter and honey to brush onto the bread.
- Matcha ice cream to top the toast.
- Basic kitchen tools: bread knife, cutting board, spoon, and a bowl.
- Silicone pastry brush
To slather on the butter and honey mix.
- Toaster oven
I use this for everything from broiling meat to roasting sweet potatoes.
- I served each piece of toast in a mini cast iron pan that I got from Paris.
If you ever see Brick Toast on a menu, don’t hesitate to get it! Meant to be shared, it’s worth ordering at least once. It’s quite a sight.
I like this mini version more though since you can have 1-3 of these and it’s not a total sugar overload like the huge Brick Toasts. It’s way more manageable.
Mini Matcha Brick Toast Recipe Tips
- The melted butter helps with brushing on the butter and honey mix evenly onto the bread.
- Creating the two small cuts allows the butter and honey get into the inside of the thick toast. Make sure you brush the inside!
- To prepare this recipe for a small group, you can omit the ice cream and serve the small bites of matcha toast — it’s delicious even without the ice cream. Plus, you don’t ave to worry about the ice cream melting.
- For the ice cream, I used a spoon and make a quenelle but if you have a melon baller, you can use that to scoop.
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