Crispy fried bread pockets stuffed with either fresh whipped cream and strawberries or creamy custard with a torched crème brûlée top. This Tokyo-inspired dessert combines contrasting textures—shatteringly crispy exterior and soft, custardy interior—in two show-stopping variations.
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In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Using a hand mixer, whip the cream mixture until it forms stiff peaks. Set aside.
Wash and slice the strawberries.
Heat vegetable oil in a pot over medium-high heat.
Carefully place the bread slices into the hot oil and fry for about 30-60 seconds per side, until golden brown and crispy.
Remove the fried bread from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
Once cool enough to handle, cut each slice of fried bread in half diagonally.
Carefully use a small knife to create a pocket inside each bread half, being careful not to tear through the crust.
For the strawberries and cream version, fill the bread pockets with the prepared whipped cream using a piping bag or spoon, then top with sliced strawberries.
For the crème brûlée version, fill the pockets with whipped cream, spread a layer of custard on top, and sprinkle evenly with granulated sugar.
Use a kitchen torch to caramelize the sugar until it forms a hard, crackly top.
Serve immediately and enjoy.
Best eaten immediately after frying and assembling. Store leftover whipped cream and custard separately in the refrigerator for up to 2 days; fry bread fresh when ready to assemble and serve.
kitchen torch · deep-fry thermometer · slotted spoon · heavy-bottomed pot or Dutch oven
Fry the bread just before serving for maximum crispiness. Whipped cream and custard fillings can be prepared 1–2 hours ahead and chilled.
Thick-sliced white bread like Shokupan or milk bread works best because it's sturdy enough to hold fillings without tearing when fried.
Yes, a kitchen torch is essential to caramelize the sugar topping and achieve the crackling texture. A broiler is not a reliable substitute.
Maintain oil temperature at 350°F and fry for 1–2 minutes per side until golden. Use a slotted spoon to drain on paper towels immediately.
Yes, prepared custard or pastry cream simplifies the recipe without sacrificing flavor. Ensure it's chilled before filling.
