Shibuya Honey Toast is a stunning dessert that’s as fun to make as it is to eat. Its beauty comes from how customizable it is — pick toppings that excite you, whether you prefer fruity freshness or rich decadence.
The “toast” in honey toast comes from coating the bread with a honey-butter mixture and baking it until the outside crisps and the sweetness caramelizes slightly. The contrast between the crunchy exterior and soft interior is part of what makes this dessert so irresistible.
This recipe assumes you have a brick-style loaf (square or rectangular). If you can buy one, a Japanese market is the easiest source. Otherwise you can make your own loaf at home to get that perfect shape.
For toppings, I recommend fresh fruit, scoops of ice cream, and a sweet drizzle to finish. I used mango ice cream, fresh mango and blueberries, nata de coco, and a colorful drizzle in my version, but feel free to experiment — chocolate, caramel, or condensed milk are all excellent choices.
Ingredients
For the toast
- a brick of bread (square or rectangular)
- 1 tablespoon honey
- 1/4 stick butter, melted
Toppings are flexible — below are ideas to inspire you. Use whatever combinations you enjoy.
- Ice cream (mango, vanilla, or your favorite)
- Fresh fruit such as blueberries and mango
- Stick biscuits (for example, Pocky)
- Nata de coco (coconut jelly)
- Sweet drizzle (ube, sweetened condensed milk, chocolate fudge)
- Assorted nuts
- Chocolates
- Buttery biscuits
Directions
1. Obtain a brick-style loaf of bread. If you can’t find a square loaf locally, a rectangular loaf works well and is easier to share.
2. Preheat the oven to 350ºF.
3. Use a knife to cut a large square “pit” from the center of the loaf, creating a bread basket. Reserve the removed section and slice it into medium cubes for toasting.
4. In a small bowl, mix melted butter and honey. Brush or baste the outside of the bread basket with the mixture, and toss the bread cubes in any remaining mixture so they are lightly coated.
5. Line a baking sheet with parchment paper, place the bread basket and the cubes on the sheet, and bake at 350ºF for about 20 minutes or until the outside is golden and crisp. Baking time can vary slightly depending on your oven and how toasted you like it.
6. Remove the toast from the oven and allow it to cool just enough to handle. Fill the bread basket with scoops of ice cream, fresh fruit, nata de coco, biscuits, nuts, chocolates, and finish with your chosen drizzle. Serve immediately so the ice cream contrasts with the warm, crisp bread.
Video
Recipe
Shibuya Honey Toast
Ingredients
- 1 brick of bread
- 1 tablespoon honey
- ¼ stick butter, melted
- ice cream
- fresh fruits
- stick biscuits (e.g., Pocky)
- nata de coco (coconut jelly)
- sweet drizzle (ube, condensed milk, or chocolate)
- assorted nuts
- chocolates
- buttery biscuits
Method
- Obtain a brick of bread. Square or rectangular loaves both work.
- Preheat the oven to 350ºF.
- Cut a square pit from the center of the loaf to form a bread basket. Slice the removed section into medium cubes.
- Mix melted butter and honey in a small bowl. Brush the outside of the bread basket with the mixture and toss the cubes in the mixture as well.
- Place the bread basket and cubes on a parchment-lined baking pan. Bake at 350ºF for about 20 minutes, until golden and crisp.
- Remove from the oven, let cool slightly, then fill with ice cream, fruit, nata de coco, biscuits, nuts, and drizzle with your choice of sauce. Serve immediately.
Notes
Recipe time does not include time needed to bake or prepare the brick-style bread if you choose to make it from scratch.