Butter Milk Crisp aka Brick Toast

Made Famous By: Stephanie Yi
You know you were friends with someone in heaven when they text you a picture of something that they are eating and they brag about it. Yes Stephanie I am talking about you. Don't worry as a peace offering she picked up the bread and made me some Brick Toast. No wonder I love her so much. My next mission in life is to eat from the Kogi truck. Steph sends me pics of what she gets from there to. All I can do is drool.....but that is for another post.
THIS my friends is Brick Toast. Traditionally it is called a Butter Milk Crisp. It is a Vietnamese dessert and it is absolutely WONDERFUL and super easy.

I recommend getting the bread from a Chinese bakery. It is like white bread, but better. If you don't have a Chinese bakery, white bread will work, but it will definitely not be as good. If you are local to Southern California I got mine at J.J.Bakery. They have stores in City of Industry, Rowland Heights, Torrance, Chino, Arcadia, Hacienda Heights, and Irvine. Another bakery is Domie's Bakery in Rosemead. Have fun and make a field trip out of it.

Brick Toast

1/2 cup of non-fat powered milk
1/2 cup of granulated sugar
1/2 cup of salted butter
1 egg yolk

4-5 slices of 1″-thick brick toast. (Found in Chinese bakeries)

Preheat toaster oven to 350 degrees F.

First, score the toast in a pound sign (#), marking the large toast slice into 9 squares. Make the incisions deep to allow better butter penetration.

Mix remaining ingredients in bowl with spatula, resulting in bechamel-esque paste below.

Put 3 Tablespoons of the mixture on each piece of bread, and spread evenly. Be sure to cover the edges so the tip of the crust won’t burn. Place into a 350 oven for 10 minutes, or remove when sugary mix is lightly browned. Serve by drizzling chocolate sauce on top. I used Ganache.

2 cups of Chocolate Chips or Bittersweet Chocolate
2 C Heavy Cream
2 tsp Vanilla Extract

In a pot bring some water to a boil and place a glass bowl over it. (This is a double boiler) Once the water is boiling, place the chocolate chips and heavy cream in the bowl. Continually stir until the chocolate has melted and the cream mixes in. Allow ganache to cool putting it on the brownies as.
The longer you allow the ganache to cool, the thicker it will set.
**If you want to whip the ganache stick it in the refrigerator so it is slightly cold before whipping.
**For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

I have to brag a little. I have super amazing friends. Stephanie is one of them. Not only is this girl super amazing, she loves food to. A girl after my own heart. My favorite thing to do with her is go out to sushi. She knows all of the good places. When we go, we order 10 different things and eat and eat and eat until we nearly shut the place down and they have to roll us out of there. After we leave sushi we go and get ice cream. It makes for the perfect night with perfect friends.

Love you Steph! XOXO!


  1. That's so messed up. She never sends me picture texts from the Kogi truck. What's up with that? FYI we HAVE to go with her one of these days. No joke.

  2. Ok Amber...Now I feel bad. I love you. Promise! How about we all go for sushi soon then come back to my house for some brick toast?????

  3. That sounds amazing to me!!!! Let's do it!

  4. This comment has been removed by the author.



Related Posts with Thumbnails
Blog Design by Edub Graphic Art and Design