Stuffed Fried Bread with Strawberries and Crème Brûlée

Name: Stuffed Fried Bread with Strawberries and Crème Brûlée
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 4 slices thick-sliced white bread (like Shokupan or milk bread); 3 cups vegetable oil, for frying; 1 cup fresh strawberries, sliced; 1 cup prepared custard or pastry cream; 2 tbsp granulated sugar

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.

🌍Japanese 🏷️Fried bread 🏷️Stuffed dessert 🏷️Strawberries and cream 🏷️Creme brulee Japanese dessert

🏷️

🏷️Sweet treat

-0:00

moribyanonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
4 slices thick-sliced white bread (like Shokupan or milk bread)
3 cups vegetable oil, for frying
1 cup fresh strawberries, sliced
1 cup prepared custard or pastry cream
2 tbsp granulated sugar

8 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2
Using a hand mixer, whip the cream mixture until it forms stiff peaks. Set aside.
3
Wash and slice the strawberries.
4
Heat vegetable oil in a pot over medium-high heat.
5
Carefully place the bread slices into the hot oil and fry for about 30-60 seconds per side, until golden brown and crispy.
6
Remove the fried bread from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
7
Once cool enough to handle, cut each slice of fried bread in half diagonally.
8
Carefully use a small knife to create a pocket inside each bread half, being careful not to tear through the crust.
9
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.
10
For the crème brûlée version, fill the pockets with whipped cream, spread a layer of custard on top, and sprinkle evenly with granulated sugar.
11
Use a kitchen torch to caramelize the sugar until it forms a hard, crackly top.
12
Serve immediately and enjoy.

Was this recipe helpful?

Tips & Notes

Pro tips

Keep oil at 350°F—use a thermometer to avoid undercooking or excessive oil absorption. Temperature drops when bread enters; allow it to recover between batches.
Seal edges firmly by pressing bread slices together after filling to prevent fillings from leaking during frying.
For the crème brûlée version, torch the sugar topping just before serving so the caramelized layer stays crackling crisp.
Pat strawberries dry after slicing to prevent excess moisture from soaking into the whipped cream and bread.

Substitutions

Heavy whipping cream → mascarpone cream (whisk mascarpone with powdered sugar and vanilla for a tangier, denser filling)
Fresh strawberries → raspberries or blueberries (adjust sugar in whipped cream filling if using tart berries)
Vegetable oil → neutral oil like canola or peanut oil (avoid olive oil; it has too low a smoke point)

Storage & make-ahead

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.