4 Slices Japanese Milk Toast (About an Inch Width Each)
3 Tbsp Ube Halaya/Jam
1 Tbsp Butter
Powdered Sugar
Berry Compote
Instructions:
Milk Dredge Assembly
Combine the Milk Dredge ingredients; honey, vanilla extract, ube extract, and milk, until well combined
Toast Assembly
Spread Ube Halaya/Jam, about 1 Tbsp in between each loaf of bread stacking into a big brick of 4, in between each slice.
Dunk Time!
Dunk the giant piece of bread that should be stuck together into the milk dredge, allowing 3-5 minutes to fully soak up the milk and is fully moist. Use a deep bowl to make sure the bread gets coated in every crevice.
Begin Cooking
Set the Claypot Cooker to Saute High, allowing it to preheat.
Drop in your butter to coat the claypot, and proceed to cook both sides of the brick toast until a nice color and toast to the bread is achieved. Remove from the claypot once finished.
Toppings and Serve
Optional toppings include things like powdered sugar or a berry compote, but can be enjoyed by itself with some syrup or whatever your heart desires. Serve while fresh and enjoy!
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