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Japanese

Honey Toast

Shibuya-style honey toast: a thick block of Japanese milk bread hollowed out, brushed with honey butter and baked until crisp, then piled back up with vanilla ice cream, whipped cream and berries.

BreakfastVegetarianUnder 30 min
27 min15 prep · 12 cookEasy796 kcalper serving
Honey Toast

Method

  1. Heat the oven to 180C (160C fan) and line a small baking tray with baking paper. Stand the 120 g block of shokupan upright on a board.
  2. With a small serrated knife, cut down inside the crust about 1 cm in from each edge, stopping 1 cm short of the base, then run the knife along the bottom to free the crumb. Lift the centre out in one piece, leaving a hollow bread box, and cut that piece into 2 cm cubes.
  3. Melt 12 g butter in a small pan over a low heat, take it off the heat and stir in 1 tbsp honey until smooth. Brush the honey butter over the inside and cut edges of the box and toss the cubes in the rest so they are lightly coated.

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Per serving

796kcal
14gprotein
121gcarbs
30gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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