Honey Butter Toast Recipe - This honey butter toast recipe is based on my Shibuya Toast recipe which is a popular Japanese dessert that originated in Shibuya, Tokyo. This recipe is essentially a slice of baked sweet honey butter toast that is cooked till golden brown. Resulting in a gorgeously crunchy outside and a warm, soft and luscious middle. It can be topped with ice cream, chocolate treats and fruit but it can be served plain too!
Honey Butter Toast Recipe
Honey Butter Toast was popularised by Arome Bakery in London but the original recipe stems from Japan and ever since I tried it, I could not get it out of my head.
With it’s caramel like crispy golden exterior and its warm soft sweet middle, this is one of the best baked goods ever. What’s more, it is ready to eat in 35 minutes!
Honey Toast is made with Milk/Hokkaido Bread (Japanese Milk Bread). I tend to make my own. You can also use Brioche Bread.
The bread is cut into thick slices and is brushed all over with a warm honey butter mixture. It is then baked and left to cool for a few minutes before serving.
I promise you that once you have it, you will want to make it time and time again!
It can be topped with all manner of sweet treats such as Ice Cream, Chocolate, Berries but I prefer it plain.
Ingredients in Honey Toast Recipe
The ingredients in this honey toast are minimal and pretty simple.
Slices of Bread
If you are not making your own Shokupan bread or can’t buy any locally, I suggest buying Brioche or Pain De Mie Bread for a similar result.
The type of bread really matters here. You want a rich, soft buttery loaf.
Cut into thick bread slices, about 1 1/2 to 2 inches.
Honey Butter
This is made by combining and heating some Melted Butter (Unsalted Butter or Salted Butter), Honey, Light Brown Sugar and a pinch of Salt together in a bowl.
Optional Toppings
Ice Cream
Vanilla Ice Cream, Chocolate or any flavour you like!
Fruit
Berries and Bananas work best. You can also add a compote if you like.
Blueberry compote or Raspberry compote are delicious served on honey toast.
Chocolate Treats
Mikado or Pocky. Chocolate fingers, Crumbled Oreos or Chocolate Digestives.
Spreads or Syrups
Nutella, Melted Chocolate, Caramel, Agave, Maple Syrup.
How to make it
This recipe is as simple as it gets. Here is what you need to do:
Preheat oven to 180 C/360 F/Gas Mark 4.
Cut Bread into 1.5 - 2 inch slices. I got 8 slices from 1 loaf.
Melt Butter and stir in Honey, Brown Sugar and a pinch of Salt.
Use a pastry brush to brush the honey butter all over the bread including the sides.
Place in a tray lined with baking paper/parchment paper.
Bake in the preheated oven for 8 minutes per side until crisp all over.
Allow to cool for a couple of minutes and then remove and set aside to cool on a cooling rack for 10 - 15 minutes and serve plain or with toppings of your choice.
The version below was made with store brought brioche
What To Serve with Honey Toast
This recipe can be served alone but it is delicious served with a scoop of Ice Cream.
You can also serve it with a hot drink such as Chai or Coffee.
Storage
Honey Toast is best made and served fresh as it does soften with time.
The bread can be made in advance and set aside for 2 day before making into honey toast.
If you do have leftovers, I would suggest that you store them in an airtight container for no longer then a day.
To reheat, bake them at 180 C/360 F/Gas Mark 4 for 1 - 2 minutes at before serving. You can also reheat in a frying pan with some butter and a drop of oil.
More Recipes you may like:
Korean Egg Drop Sandwich with Sweet Mayo
Korean Egg Drop Sandwich with Beef Bulgogi
More quick and easy Dessert recipes:
Best Nutella Pizza with Oreos - Easy Dessert Pizza
Croffles - Easy Croissant Waffles
The BEST Sizzling Brownie with Ice Cream (Super Gooey!)
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Honey Butter Toast Recipe
Honey Butter Toast Recipe - This honey butter toast recipe is based on my Shibuya Toast recipe which is a popular Japanese dessert that originated in Shibuya, Tokyo. This recipe is essentially a slice of baked sweet honey butter toast that is cooked till golden brown. Resulting in a gorgeously crunchy outside and a warm, soft and luscious middle. It can be topped with ice cream, chocolate treats and fruit but it can be served plain too!
Ingredients
- 1 loaf Shokupan or Brioche or Pan De Mie
- 180 g Butter Salted or Unsalted - Skip the Salt if using Salted (¾ Cup)
- 175 g Light Brown Sugar (¾ cup plus 2 tablespoons)
- 90 g Honey (¼ cup)
- Pinch Flaky Sea Salt
Instructions
-
Preheat oven to 180 C/360 F/Gas Mark 4.
-
Cut a loaf of Shokupan or Brioche Bread into 1.5 - 2 inch slices. I got 8 slices from 1 loaf.
-
Melt Butter and stir in Brown Sugar, Honey and a pinch of Salt.
-
Use a pastry brush to brush the Honey Butter all over the bread including the sides.
-
Place in a tray lined with baking paper/parchment paper. Bake in the preheated oven for 8 minutes per side until crisp all over.
-
Allow to cool for a couple of minutes and then remove and set aside to cool on a cooling rack for 10 - 15 minutes and serve plain or with toppings of your choice.
Recipe Notes
What To Serve with Honey Toast
This recipe can be served alone but it is delicious served with a scoop of Ice Cream.
You can also serve it with a hot drink such as Chai or Coffee.
Storage
Honey Toast is best made and served fresh as it does soften with time.
The bread can be made in advance and set aside for 2 day before making into honey toast.
If you do have leftovers, I would suggest that you store them in an airtight container for no longer then a day.
To reheat, bake them at 180 C/360 F/Gas Mark 4 for 1 - 2 minutes at before serving. You can also reheat in a frying pan with some butter and a drop of oil.
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