Shibuya Honey Toast: Day 26 of the Bread Challenge

Shibuya Honey Toast is as delightful to look at as it is to eat. One of the best things about this dessert is how adaptable it is: choose toppings that excite you and make it your own. The buttery, honey-coated bread becomes crisp on the outside while staying tender inside, creating the perfect base for ice cream, fresh fruit, sauces, nuts and other favorite toppings.

The “toast” in Shibuya Honey Toast comes from coating the bread with a honey-butter mixture and then baking it. The outer surface caramelizes slightly and becomes crisp, giving a delicate, sweet edge that contrasts beautifully with creamy toppings.

This recipe assumes you have a loaf that is roughly square in shape—a compact, brick-style loaf works best. If you can find Japanese shokupan or a similar pain de mie at a specialty market, that will work well. You can also bake a square loaf at home and use that; making your own bread gives you control of texture and size.

For toppings I recommend a combination of fresh fruit, a scoop or two of ice cream, and a sweet drizzle. Mango, blueberries, and coconut jelly (nata de coco) pair nicely with tropical or ube-flavored sauces, while chocolate fudge and nuts make for a richer, more decadent version. Use what you love and experiment with textures and flavors.

Ingredients

For the Toast

• 1 brick of bread (a square loaf or shokupan-style loaf works best)
• 1 tablespoon honey
• 1/4 stick butter, melted

There is no strict rule for toppings. Below are some ideas to inspire you; mix and match according to taste.

• Ice cream — mango, vanilla, or your favorite flavor
• Fresh fruits such as blueberries and mango
• Stick biscuits such as Pocky or similar biscuit sticks
• Nata de coco (coconut jelly)
• Sweet drizzle — ube sauce, sweetened condensed milk, or chocolate fudge for a decadent touch
• Assorted nuts for crunch
• Chocolates, buttery biscuits, and other small confections

Directions

1. Start with a suitable loaf of bread. If you cannot find a square brick-style loaf, a rectangular loaf will do; rectangular loaves are also easier to share. If you make your own loaf, shape it to a compact square for the most authentic presentation.

2. Preheat your oven to 350ºF (175ºC).

3. Using a sharp knife, cut out a rectangular or square cavity in the center of the loaf, leaving a 1–1.5 inch border of bread around the edges to create a basket. Save the removed center section and slice it into medium-sized cubes; these will be toasted alongside the loaf and used as part of the assembly.

4. In a small bowl, combine the melted butter and honey. Brush this mixture generously over the exterior of the hollowed loaf and toss the cubed bread pieces in the same mixture so they get evenly coated.

5. Line a baking sheet with parchment paper. Place the buttered bread “basket” and the coated cubes on the sheet. Bake at 350ºF for about 20 minutes, or until the loaf edges and cubes reach your preferred level of golden brown crispness.

6. Remove the loaf and cubes from the oven and allow them to cool briefly so the honey-butter sets slightly. Fill the hollowed center with your chosen toppings: scoop ice cream, add fresh fruit, drizzle sauce, sprinkle nuts and candies, and garnish with biscuit sticks or chocolates for height and texture.

Recipe