In a bowl, crack the eggs and add the milk tea. Whisk everything together until the mixture is completely smooth and evenly combined.

Strain the egg mixture into a shallow dish to remove any lumps and create a smoother texture.

Place the thick slices of bread into the dish and allow both sides to absorb the milk tea egg mixture until the bread is well soaked.

Add butter to a pan and melt it over low heat. Once the butter has melted, place the soaked bread slices into the pan.

Cook the bread over medium-low heat until both sides turn golden brown. The outside should become lightly crisp while the inside stays soft and custardy.

Remove the toast from the pan and let any excess butter drain off before placing it on a serving plate.

In a clean bowl, combine the heavy cream and granulated sugar. Use an electric mixer to whip the cream until it becomes thick but still fluid and pourable.

Add the remaining milk tea and whisk until the mixture becomes smooth and silky. This creates the milk tea lava sauce.

Pour the milk tea lava filling over the freshly cooked butter toast.

Top with the cooked brown sugar tapioca pearls. The warm toast and creamy sauce paired with the chewy pearls create the perfect bubble tea-inspired dessert toast.

Serve immediately and enjoy while warm.