Description
A show-stopping Japanese café dessert featuring a hollowed, toasted milk loaf filled with buttery bread cubes, warm honey, and melting scoops of ice cream, finished with whipped cream, fresh fruit, and crunchy nuts.
Ingredients
Scale
- 1 medium square loaf of milk bread, unsliced
- 4 tablespoons unsalted butter, melted
- 1/4 cup honey, warmed
- 2 to 3 scoops vanilla ice cream
- 1/2 cup whipped cream, optional
- 1/2 cup strawberries, sliced
- 2 tablespoons almond slices, lightly toasted
- 2 tablespoons chocolate syrup or caramel sauce, optional
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Combine Ingredients: In a small bowl, mix the 4 tablespoons melted butter with 1 tablespoon of the honey to make a brushing mixture.
- Prepare Your Cooking Vessel: Using a sharp bread knife, cut a square opening at the top of the loaf leaving a 1-inch border. Carefully hollow out the loaf and cut the removed interior into bite-sized cubes.
- Assemble the Dish: Place the hollowed loaf and the bread cubes on the prepared baking tray. Brush all surfaces of the loaf and cubes with the butter-honey mixture.
- Cook to Perfection: Bake the loaf and cubes for 12 to 15 minutes until the exterior is golden and crisp and the cubes are slightly caramelized.
- Finishing Touches: Place the toasted bread cubes back inside the hollowed loaf. Warm the remaining honey slightly and drizzle generously over the cubes. Add scoops of vanilla ice cream, dollops of whipped cream if using, sliced strawberries, toasted almond slices, and a drizzle of chocolate or caramel sauce if desired.
- Serve and Enjoy: Serve immediately while the bread is warm and the ice cream is cold, letting guests pull apart cubes and enjoy the contrast of textures and temperatures.
Notes
- Use a square unsliced milk loaf (shokupan) or brioche for the best structure and texture.
- Warm the honey slightly for a smoother drizzle and better coverage.
- Assemble at the last minute and chill the serving plate to slow ice cream melting.
- Toast nuts separately to maximize crunch and flavor before adding.
Nutrition
- Serving Size: 1/4 recipe (1 serving)
- Calories: 420
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: Shibuya Honey Toast, Honey Toast, Brick Toast, Japanese dessert, cafe dessert, milk bread dessert