My best friend’s birthday is coming up this weekend but, unfortunately, I won’t be able to celebrate with her. This isn’t just because of social distancing though, she lives in another state which certainly proves to be an obstacle in most of our plans, hahaha. But we make do. This year I thought I could make one of her favorite desserts which, correct me if I’m wrong, is one of two things, chocolate tortes and Cube Toast. You’ve probably realized from the title I chose cube toast. Now, what is cube toast you may be asking? What ISN’T cube toast may be the more important question. It’s an all in one dessert! French toast battered brioche topped with ice cream and Pocky all on a bed of cereal, candy, fruits, and mini mochi. This concept of dessert toasts originates in Japan and South Korea, I believe, and has found it’s way here.
Specifically, it has come over to a cute little cafe in my nearby China Town called Double Chin, great name, I know. The name also very ominously predicts your future if you keep eating their cube toasts 😅. Anyways, I happened to stumble across the video of how Double Chin makes it over here. And I told myself I had to make it and I think the perfect opportunity has presented itself. So, although, I can’t make it for you (yet) I hope this inspires and instructs you on how to make it, Zara! Happy Happy Birthday! Let’s get started with the recipe, shall we?
Ingredients:
- 1/2 a Loaf of Brioche
- 4 eggs
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla essence
- pinch of salt
- 3 scoops matcha ice cream, or of your choice
- Frosted Flakes
- 1 can peach slices
- 2-3 strawberries
- m&ms
- mini mochi
- Chocolate sauce, drizzled
- Sweetened condensed milk, drizzled
Directions:
The video doesn’t specify if they put anything in their egg mixture (got to keep some secrets) so I just used what I usually do for French Toast. I mixed together the eggs, brown sugar and cinnamon. Once the eggs are thoroughly mixed I set them aside and turned my attention to the loaf of bread. You only need half the loaf of Brioche for this (go ahead and make yourself two because why not). The Brioche will be carved out from the middle and front and the section pulled out will be cubed. It’s difficult to explain but that’s what pictures are for.
Once you’ve carved out the middle it’s time to prep the french toast. First in a medium-sized pot fill enough oil to cover at least half the loaf when it is sitting up. If you have a deep fryer feel free to use that! Heat up the oil on medium-high heat until a small piece of bread dropped in starts bubbling immediately. At this point you can submerge the bread in the egg mixture. Covering the bottom, all three exposed sides, and the insides fully.
Carefully lower the battered bread into the heated oil. Ideally, put the bread in a large spider spoon and lower into oil. The bread should bubble softly immediately when placed into oil. Tip onto all sides until they are golden brown. Should take 3-4 minutes per side. Keep an eye on it. Once done take out and place on paper towel lined plate. At this point batter and fry the inside cubes, as well.
I learned a few things while doing this, definitely use a pan/pot large enough to hold enough oil to at least cover the cube halfway. This will help the toast to get fried outside and in. I was able to fry all the outside and by spooning the hot oil I cooked the inside. But I didn’t think it cooked enough so I finished it up in our air fryer. First wrapping the outside in tinfoil to keep it from browning too much. 5 minutes on 350 F did just the trick. But save yourself the trouble of all this by following the instructions above from the get go^^.
Once the french toast cube is done you are done with the cooking and all that’s left is plating! Not a difficult task but in an effort to make it as true to the original as I could I bought *almost* everything that was on that plate. Literally, THE one thing missing was the mini mochis. I bought them from amazon because it’s a bit difficult to find in stores. They were scheduled to come 2 days after I wanted them so I decided to just go ahead and make the cube toast. And here is the kicker…I kid you not…2 hours after I finished making and eating (not alone, okay!) this cube toast they were delivered. I literally laughed out loud. Anyways, I’m glad I’ll have them when I make this again because I definitely will be.
Back to plating this colorful masterpiece. First put the frosted flakes down sprinkle with m&ms, diced strawberry, diced peaches, and mini mochis (hoping you are luckier than me😆). Place the Cube Toast at the edge and drizzle with chocolate syrup and condensed milk. Then place 3 scoops of your favorite ice cream. Double Chin uses three flavors; chocolate, vanilla, and matcha. Matcha is by far my favorite, but unfortunately I couldn’t find it anywhere so I went with a Neapolitan (best of 3 worlds…except Matcha). Garnish with 4 sticks of Pocky and sprinkle with some toppings. And guess what, you are done! I honestly think it came out really delicious and it tasted very similar to the original.
If you wan’t to take pictures, do it quickly!! The ice cream is melting!! So fast! Don’t forget to send me the picture of your homemade cube toast, Zara!
French Toast Cube
Equipment
- Shallow Pan/Pot for frying
- Deep Fryer (optional)
Ingredients
- ½ Loaf Brioche
- 4 Large eggs
- 2 teaspoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla essence
- pinch of salt
- 3 scoops Green Tea ice cream or of your choice
- Frosted Flakes
- ¼ can peach slices diced
- 2-3 strawberries diced
- m&ms
- mini mochi
- Chocolate sauce, drizzled
- Sweetened condensed milk, drizzled
Instructions
- Mix together eggs, brown sugar, cinnamon, and pinch of salt in large bowl.
- Set the egg mixture aside.
- Turn your attention to loaf of Brioche. Cut the loaf in half with serrated knife. Once in half cut out the middle of the loaf from the front keeping three sides intact. The middle should come out as a cube. Cut this cube into 8 smaller cubes (4 cubes make one layer, 4 cubes make second layer). These will fit back into middle of loaf after fried.
- In a heavy bottomed, deep sauce pan add enough oil to fully or at least halfway submerge the cube toast (about 2 inches minimum). Heat up the oil on medium-high heat until a small piece of battered bread dropped in bubbles quickly and softly when dropped in. Should take a few minutes.
- At this point submerge the large carved cube toast into the egg mixture thoroughly coating all sides and the inside. Pick it up out of the mixture allowing excess to fall of and carefully place into the oil. Ideally, using a large slotted spoon or two to lower it in. It should bubble immediately and softly.
- Fry until golden brown on all sides (about 3-4 minutes per side). Turning to make sure all sides brown evenly. Monitor the browning and if it is happening to fast lower the heat or take it off the heat.
- Once golden brown take it out of the oil and place on a rack to drain or a paper towel lined plate.
- Place the small cubes in egg mixture and fry these until golden brown, too. Drain on paper towel lined plate, as well.
- Place fried cubes back into larger french toast cube.
- On serving plate place frosted flakes and sprinkle with strawberries, peaches, m&ms, and mini mochi. Place the cube toast at one edge and drizzle with chocolate syrup and sweetened condensed milk. Top with Ice cream of your choice, Pocky, and sprinkle with extra toppings.
- Enjoy!
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