Shibuya Honey Toast Recipe
Shibuya Honey Toast
Serves 2-3
This easy, Insta-worthy dessert originated in the Shibuya district of Tokyo but is now popular all over the world. It’s made from a square loaf of shokupan, Japanese milk bread with a slightly sweet, pillowy interior. The toppings here are just suggestions—the options are limitless!
Ingredients:
- 1 end of a loaf of Metropolitan Market Shokupan Milk Bread, 4-inches long
- 2 Tbsp honey
- 2 Tbsp melted unsalted butter
- Option 1:
- Mixed berries
- Large strawberry marshmallows
- Whipped cream
- Berry sorbet
- Fruit-flavored macarons
- Honey
- Lemon zest
- Option 2:
- Chopped mango
- Orange segments
- Whipped cream
- Mango sorbet
- Metropolitan Market Orange Cardamom Ice Cream
- Coconut macarons
- Honey
- Toasted coconut flakes
Directions:
- Preheat oven to 350°F. Place rack on lower third level. Line a rimmed sheet pan with parchment paper.
- Return the box to an upright position. Remove the large inner cube of bread and cut into small 1-inch cubes. Place bread box, open end up, and bread cubes on prepared sheet pan.
- Combine honey and melted butter. Brush mixture all over bread box, inside and out, and all sides of bread cubes. Bake for 8-10 minutes, with open end of bread box facing up. Occasionally turn bread cubes for even browning.
- Once cool, fill box with toasted bread cubes and fillings of choice. Finish with an additional drizzle of honey. Serve immediately.