Skip to content

Red Bean Cream Cheese Toast

This was actually made before my recent trip to Japan, although it screams Japanese (lol).

Buttered toast with sweet red bean paste is a local favorite breakfast choice in the Nagoya region where I grew up in.

But when I saw a combination of read bean paste, cream, and fruit confiture/jam on a toast on Instagram, that intrigued me.

Apparently a cafe called “Coffee House Kako” is famous for making this.

They use butter, sweet red bean paste, whipped cream, and jam/confiture.

My version is a bit different because I used cream cheese instead of whipped cream.

I personally think cream cheese is a better choice because of its texture and taste particularly for breakfast.

This time for jam/confiture I used store-bought cheery, marmalade, and lingonberry. I made kiwi confiture myself.

Red Bean Cream Cheese Toast

1 toast
1 tablespoon butter, room temperature
4~6 tablespoons sweet red bean paste
2~4 tablespoons cream cheese

1. Spread butter on a toast. Cut the toast into four pieces.
2. Spread red bean paste. Place cream cheese and then jam/confiture on top.

Be Sociable, Share!
Ads: exchange 2007 spam filter, spam protection