Print

Shibuya Honey Toast

Shibuya honey toast topped with whipped cream and strawberries on a white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shibuya honey toast, also known as brick toast: a hollowed block of soft bread baked in honey butter, filled with crisp toasted cubes and topped with ice cream, whipped cream and strawberries.

Ingredients

Units Scale

Bread:

  • 1 unsliced loaf of soft white bread (milk bread, shokupan, brioche loaf or unsliced white sandwich loaf), for one block about 10 cm long, crust on

Honey butter:

  • 60 g unsalted butter, melted
  • 60 g honey (about 3 tablespoons)
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of fine salt

Toppings:

  • 2 scoops vanilla ice cream, frozen hard
  • 8 strawberries, hulled and halved
  • 120 ml thickened (heavy) cream, whipped with 1 tablespoon icing sugar to soft peaks
  • Extra honey, to drizzle
  • Icing sugar, to dust

Instructions

  1. Heat the oven to 180 C (350 F), or 165 C (330 F) fan. Line a baking tray with baking paper.
  2. Cut a block about 10 cm long from the loaf, keeping the crust on all sides, and stand it on a crust side as the base.
  3. With a small serrated knife, cut a square into the top, 1.5 cm in from each edge, going down to 1.5 cm from the base. Do not cut through the bottom.
  4. Push the knife horizontally into one side, 1.5 cm up from the bottom, and sweep it across to free the centre. Lift the centre out in one piece, leaving a bread box.
  5. Cut the centre block into 9 even cubes.
  6. Whisk the melted butter, honey, sugar, vanilla and salt together until glossy.
  7. Brush the honey butter over every inside wall and the floor of the box, then over the outside. Toss the cubes in the remaining honey butter until coated.
  8. Put the box on the tray and bake for 10 minutes.
  9. Add the cubes to the tray around the box and bake a further 8 to 12 minutes, turning the cubes once, until they are golden and crisp at the edges and the box is deep gold and glossy.
  10. Let the box cool on the tray for 3 minutes so the ice cream does not slide off.
  11. Move the box to a plate, pile the cubes back inside and drizzle with honey.
  12. Add the ice cream, whipped cream and strawberries, dust with icing sugar and serve immediately with two spoons.

Notes

  • Bread: it must be an unsliced loaf. Milk bread gives the softest result, a brioche loaf is the best shortcut, and dense sourdough will not work. Day old bread holds its shape better and toasts crisper.
  • Walls: keep them 1.5 cm thick, or the box sags once it is brushed with honey butter.
  • Single serve: cut one 4 cm thick slice, score the top in a grid, brush with a third of the honey butter, bake 10 to 12 minutes and top the same way.
  • Air fryer: box at 160 C (320 F) for 8 minutes, then add the cubes for 5 to 6 minutes, shaking once.
  • Make ahead: bake the box and cubes up to 2 hours ahead, keep at room temperature and rewarm for 3 minutes before topping. Do not assemble ahead.
  • Soggy base: brush the honey butter on rather than pouring it into the box.

Nutrition

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