Shibuya Toast/Honey toast/Brick toast/Hanito is a popular Japanese dessert that originated in Shibuya, Tokyo but is also popular all over Asia especially in Malaysia, Thailand and Singapore. It isn’t difficult to see why! Shibuya Toast is deliciously treacly sweet and crispy on the outside and soft in the middle. It is topped with ice cream, chocolate treats and fruit.
Shibuya Toast
Shibuya Toast is one of the most delicious desserts you can ever have. It is quick to make, striking to look at and fun to eat!
Shibuya Honey Toast is made up of hollowed out Milk/Hokkaido Bread or Brioche Bread.
This is coated in a honey butter mixture and baked making for a crispy sweetened bread that is soft in the middle.
The hollowed out bits are also coated in honey butter and cooked in a pan till crisp.
This is added to the followed with other fillings like Ice Cream, Chocolate, Strawberries, Crumbled Oreos or Biscoff and Mikado/Pocky.
This Honey Toast is similar to but not the same as the famous Honey Toast of Arome Bakery. I will be sharing a recipe for that very soon. This one is divine but that one is even better!
Shibuya Ingredients
The ingredients in this honey toast are pretty simple.
Bread
If you are not making your own Shokupan bread, I suggest buying Brioche or Pain De Mei if you can find it. You will need to cut the end slice and it should be thiccccc - at least 3 - 4 inches in depth.
Honey Butter
Honey, Butter, Light Brown Sugar and a pinch of Salt are melted to create a sweet and very more-ish butter.
Best Toppings for Shibayu
Vanilla Ice Cream - or whatever flavour ice cream you like.
Strawberries - Or any berries or Bananas. You can also add a compote if you like.
Mikado - or Pocky.
Crumbled Oreos – Or any chocolate, other crumbled cookies, biscuits.
Sauces - Melted Nutella, Melted Chocolate, Caramel, Honey or your favourite drizzle.
How to make it
This recipe is as simple as it gets.
Simply hollow out the bread by cutting a cube into the middle keeping a 1 inch border around the sides.
Gently remove the cube of bread from the middle. Cut the cube of bread into smaller pieces.
Note - If I was using Milk Bread or Shokupan, this cube would be larger but I used Brioche bread on this occasion and after testing it needs more space around the edges.
Meanwhile melt butter and add Honey, sugar and salt. Mix to combine.
Use a pastry brush to brush the honey butter all over the bread, into the hollowed out bread and the smaller pieces of bread.
Bake in a preheated oven until crisp.
Meanwhile, add the smaller pieces of bread to the pan you used to make the honey butter. Cook for 3 - 4 minutes till crisp.
Add the smaller pieces to the hollowed out bread and add strawberries, mikado and vanilla Ice Cream.
What To Serve with Shibuya Honey Toast
This dessert is enough on its own but you can serve it with Chai or Coffee.
How do you store leftover Shibuya?
Shibuya is best made and served fresh but the bread can be made in advance and set aside for 1 day before filling. Just reheat it slightly first before filling with toppings.
Notes and Tips
Brioche
If you are using Brioche, I suggest making the hollow smaller like I have in the pictures as it doesn’t stand up to as many fillings and can cave in in the oven.
I prefer to cook the smaller pieces in a pan as they don’t take as long to cook but they can be baked in the oven too.
More Recipes you may enjoy:
Korean Egg Drop Sandwich with Beef Bulgogi
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Shibuya Toast
Ingredients
- Slice Shokupan or Brioche Loaf 3 - 4 inch thick
- 40 g Butter
- 40 g Light Brown Sugar
- 20 g Honey
- Pinch Salt
Toppings
- 4 Strawberries sliced
- Scoop Ice Cream
- 4 Mikado or Pocky
Instructions
- Preheat oven to 170 C/320 F/Gas Mark 3.
- Cut the end piece of a Brioche, 3 - 4 inches thick.
- Hollow out the bread by cutting a cube into the middle keeping a 1 inch border around the sides. Note - If I was using Milk Bread or Shokupan, this cube would be larger but I used Brioche bread on this occasion and after testing it needs more space around the edges.
- Gently remove the cube of bread from the middle. Cut the removed cube of bread into smaller pieces.
- Melt butter, Honey, sugar and salt in a pan for 2 minutes over medium low heat. Mix to combine and remove from the heat.
- Use a pastry brush to brush the honey butter all over the Shokupan/brioche bread, into the hollowed out bread and all over the smaller pieces of bread.
- Bake for 15 - 20 minutes until crisp.
- Meanwhile, add the smaller pieces of bread to the pan you used to make the honey butter. Cook for 3 - 4 minutes till crisp.
- Add the small pieces of bread to the Shibuya Toast. Add remaining toppings and serve warm.
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