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Shibuya Honey Toast

Shibuya Honey Toast
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Shibuya Honey Toast is a warm, crunchy, and creamy Japanese dessert featuring thick, golden bread soaked in honey, topped with ice cream and fresh fruit. This comforting and versatile treat combines soft bread with rich butter, natural honey sweetness, and customizable toppings, making it perfect for any season and sharing with friends or family.

Ingredients

Scale

Base Ingredients

  • 1 thick slice or block of soft, fluffy white bread or brioche (about 4 to 5 inches thick)
  • 3 tablespoons unsalted butter (for buttering the bread shell)
  • Honey (high-quality, warmed slightly, quantity to drizzle generously)

Toppings

  • 1–2 scoops vanilla or matcha ice cream
  • Fresh fruit such as sliced strawberries, bananas, or mangoes (about 1/2 cup total)
  • Optional toppings: whipped cream, toasted nuts (almonds, pistachios, or pecans), chocolate syrup or melted chocolate drizzle

Variations (Optional)

  • Seasonal fruits like blueberries or peaches
  • Vegan butter and plant-based ice cream (e.g., coconut or almond milk) for dairy-free version
  • Matcha powder incorporated into butter or ice cream

Instructions

  1. Prepare the Bread: Cut a thick slice or block from your bread loaf, about 4 to 5 inches thick. Carefully hollow out the center, leaving a sturdy shell. Save the removed inner bread pieces for toasting separately.
  2. Toast and Butter the Bread: Generously butter the outside and inside of the hollowed bread shell. Bake or fry the shell at 350°F (175°C) for 10–15 minutes until golden brown and crispy on all sides. Meanwhile, toast the cut-out bread cubes until crunchy.
  3. Assemble the Base: Place the toasted bread shell on a serving plate. Fill the hollow center with toasted bread cubes, then drizzle warm honey over the entire bread to let it soak in the sweetness.
  4. Add Ice Cream and Toppings: Top the toast with a generous scoop or two of your chosen ice cream. Arrange fresh fruits such as sliced strawberries or bananas around or on top. Add optional toppings such as whipped cream, nuts, or chocolate drizzle to enhance flavor and texture.
  5. Serve and Enjoy: Serve immediately while the bread is still warm and crisp, and the ice cream begins to melt deliciously. Grab a spoon and dig in for a perfect sweet and comforting treat.

Notes

  • Use day-old bread for best texture—crispy outside and soft inside when toasted.
  • Toast the bread shell slowly at moderate heat to get an even golden color without burning.
  • Warm honey lightly to help it soak into the bread smoothly.
  • Balance textures by including crunchy, creamy, and juicy toppings.
  • Plate the dessert beautifully for a visually appealing presentation.
  • Store leftovers in an airtight container at room temperature up to 1 day.
  • Freeze bread cubes separately if desired; avoid freezing assembled toast with toppings.
  • Reheat leftover bread shell in oven at 350°F (175°C) for 5–7 minutes before adding fresh toppings and ice cream.

Nutrition

Keywords: Shibuya Honey Toast, Japanese dessert, honey toast, ice cream dessert, sweet bread dessert, brioche dessert

Find it online: https://recipesbykaeli.com/shibuya-honey-toast/