SHIBUYA HONEY BRICK TOAST

  Shibuya Honey Brick Toast Recipe

Shibuya Honey Toast - Turn an ordinary toast into a delicious and attractive lighter dessert your friends and family will love.

Servings: 3

         

         Prep Time Cook Time 10 minutes 8 minutes

Ingredients:

1/2 loaf of 5-inch thick unsliced sandwich bread 10 cm thick

For the Butter Brush:

1/3 cup unsalted butter softened (76g)

1⁄4 cup granulated sugar 50g; 4 tablespoons 1 teaspoon pure vanilla extract

Garnish:

2-3 strawberries and blackberries or you can use sliced bananas 2 scoops vanilla ice cream

2 wafer sticks for decoration optional

Total Time 18 minutes

      

      Instructions:

For the Bread Bricks:

1 Slice 5-inch thick unsliced sandwich bread in half. Then cut out a square: make 2 incisions vertically on top and another 2 incisions horizontally.

2 Make sure to leave about 1 inch from the edges and bottom of the bread.

3 It should look like a container. Now set aside the cut bread and cut the rest into small cubes.

4 For the other brick, just cut out a square leaving 1 inch from the edges. Now set aside the 2 bricks. And cut the rest into small cubes.

For the Butter:

1 In a mixing bowl of 1⁄3 cup of softened unsalted butter, add in 1⁄4 cup of granulated sugar and 1 teaspoon of pure vanilla extract. And whisk until homogeneous.

2 Spread the butter mixture inside of the bricks and also spread on all the small cubes

Now for the Baking Part:

1 Preheat oven to 360 degrees F. (180C.), and put the bread for about 8 minutes, or until golden brown.

Assemble and Garnish:

1 Fill the inside of the brick with bottom using bread cubes and banana slices (you can add any fruit of your choice).

2 Drizzle the honey on top. And place the hollow brick over the first brick, twisting slightly. And again fill it with bread cubes and fruit slices.

3 Place 2-3 scoops of ice cream on top. And drizzle honey all over. And don’t forget to serve with a steak knife or a small bread knife.

Notes

1.) You need a loaf of un-sliced bread that’s at least five inches long. Cut that in half, then make incisions across each side one inch from the center. In one side, preferably the one with the bottom crust, don’t go all the way through, but stop about an inch from the bottom.

2.) In order to get the inside out of the other loaf, start at an inch from the bottom, slicing the bread horizontally one inch from each side, leaving the bottom on but allowing you to pull the square of bread from the center, leaving a square “container.”