If you’re looking for a show-stopping brunch dish, look no further than Shibuya honey toast. Popular in Japan, Taiwan, and Singapore, it's essentially a toasted, hollowed-out bread bowl filled with fruit and ice cream. This is not a brunch for novice eaters.
Scoop out the center of a sturdy, brioche-style bread (pain de mie is ideal, but any Pullman-style loaf will do) and brush it with butter. Toss the bread in the oven and slice the scooped interior into cubes. Fry the bread cubes in butter and boil a few handfuls of berries in honey while you’re at the stove. Layer the croutons and the fruit into the bread bowl, and top the whole thing with a big scoop of ice cream (whipped cream too, if you’re in the mood). The best part of Shibuya honey toast is how fun it is to eat: Simply drop the masterpiece on the table along with a pile of forks and tell your friends to dig in. What could be better?
Shibuya Honey Toast
Photo by kelsey hanson
1 pain de mie loaf, or unsliced pullman white bread loaf
6 tablespoons (3 ounces) unsalted butter
4 tablespoons honey, divided, plus more for garnish
½ teaspoon kosher salt
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup sliced fresh strawberries
¼ cup granulated sugar
Vanilla ice cream
How to Make It
Preheat oven to 325°F. Slice loaf into 3 (5-inch) sections; reserve end slices for another use. Place middle section, cut side down, on a cutting board. Use a serrated knife to cut out a cube from center of bread section, leaving a 1/2-inch border around crust. Gently remove center cube from bread. Cut center cube into small cubes.
Melt butter and 3 tablespoons of the honey in a nonstick skillet over medium, stirring until combined. Pour mixture into a small bowl; reserve. Add bread cubes and 2 tablespoons of the melted butter mixture to skillet; sprinkle with salt. Cook, stirring and turning often, until golden and crisp on all sides, 3 to 4 minutes.
Brush interior and exterior of hollowed out bread with reserved melted butter mixture. Place on a baking sheet, and bake in preheated oven until golden brown, 20 to 23 minutes. Meanwhile,combine berries, sugar, and remaining 1 tablespoon honey in a small saucepan. Cook over medium, stirring often, until sugar dissolves and berries begin to burst, 2 to 3 minutes.
Place bread “cup” on a serving plate. Spoon about 1/4 cup berry mixture into bread cup. Layer with about 1/4 cup croutons, continue layering with more berries and croutons until bread cup is filled. Top with vanilla ice cream, cinnamon, honey, and remaining fruit.