This post is short and (extremely) sweet. We recently found ourselves swept up in the phenomenon known as Asian toast, and I feel that all of you deserve to witness its magic.
I don’t know exactly how this delight is made, but I will do my best to describe it. Start off with a large hunk of white bread. It should be the equivalent of 5 or 6 regular slices. Somehow fill its innards with sweetened condensed milk and butter, baste the whole blob with butter, then bake/toast it. When it comes out of the oven, douse it in syrup; add a few scoops of ice cream, a few puffs of whipping cream, and (in this case) a few slices of banana; and top it all off with a little more syrup.
T-bone and I first tasted this phenomenon in a bubble tea shop in Calgary’s Chinatown, and have been craving it ever since. The Calgary version, however, was only 3 or 4 slices tall, and it lacked all the fun dairy accoutrements. Thailand knows how to do it right. Given the popularity of toast, I am amazed that the entire nation isn’t obese.
Todd’s parents were with us when we ordered this monstrosity, and while I would like to claim that the four of us shared it, in all honesty, Todd and I hoovered that sucker down with very little assistance.
For any curious Bangkokians, we ordered this particular toast mountain at Cookies Crust at Mega Bangna. It was good, but if you really want the ultimate slab, check out After You Dessert in Thong Lo.