Shibuya Honey Toast
★★★★☆
COOK TIME
8 minutes
SERVES
2
Ingredients
1/2
loaf brioche, or Japanese milk bread (5 to 6 inches long)
2 tablespoons
unsalted butter, melted
2 tablespoons
granulated sugar
1/8 teaspoon
salt
1/8 teaspoon
cinnamon, optional
1
plum, sliced into segments
1/2
mango, cubed
2 tablespoons
raspberry jam
3
scoops vanilla ice cream
1 tablespoon
honey, for drizzling
Instructions
- Heat the oven to 350°F.
- Prop the half-loaf of bread on its end, cut side up. With a knife (I find a serrated steak knife works best), cut a square out of its center, hollowing it out, leaving a 1/2-inch border on all four sides and the base.
- Pull out the square of bread, slice into 1/2-inch cubes, and set aside.
- In a medium bowl, mix together the butter, sugar, salt, and cinnamon, if using. Brush butter mixture onto and inside the loaf. Add the cubed bread to the bowl and toss in the remaining butter.
- Place the loaf onto a parchment-lined sheet with the cut side facing up. Scatter the bread cubes onto the tray as well. Bake for 8-10 minutes, or until golden brown.
- It’s time to assemble the honey toast tower! There are no set rules for going about this, but I filled the loaf cavity in this order: bread cubes, ice cream, fruit, jam, then honey. More bread cubes, fruit, and jam on top of (and around!) the toast. Spear with forks and serve.
