Shibuya Honey Toast 渋谷ハニートースト

Method9 steps · about 15 min

1. 1

   Step 1: Preheat the oven to 180°C (356°F).

2. 2

   Step 2: Cut one thick end block from the unsliced loaf, about two inches (5 cm) for the source’s individual serving. Reserve the rest of the loaf for another use.

   Uses 1 loaf white bread loaf

3. 3

   Step 3: Cut and gently lift a square of interior bread from the block, leaving an intact base and sides to form a shell. Reserve the removed square.

   Uses Thick end block of unsliced bread

4. 4

   Step 4: Chop the pulled-out square into small bite-sized cubes.

   Uses Removed square of interior bread

5. 5

   Step 5: Line a baking tray with baking paper and lightly coat the inside of the bread chunk and the bite-sized cubes with the butter (1 tbsp) and honey (2 tbsp) and place them on the tray.

   Uses Hollow bread shell · Bite-sized interior bread cubes · 1 tbsp butter · 2 tbsp honey

   
6. 6

   Step 6: Bake in the oven for about 10 minutes or until slightly brown and crispy.

   Bake honey toast shell and cubes · 10 minUses Butter-honey-coated bread shell and cubes on lined tray

7. 7

   Step 7: Remove the tray and cool briefly until the shell and cubes are comfortable to handle.

   Uses Baked slightly browned crisp shell and bread cubes

8. 8

   Step 8: Chop some of the three strawberries for the filling and reserve the rest for topping. Fill the bread shell with its toasted cubes and chopped strawberries.

   Uses Briefly cooled crisp bread shell and cubes · 3 Strawberries

9. 9

   Step 9: Top with the scoop of vanilla ice cream (1), whipped cream, reserved strawberries and chocolate chips (1 tbsp). Divide the five Mini Oreos between whole pieces and crushed garnish, then drizzle with the tablespoon melted milk chocolate (1 tbsp). Serve immediately.

   Uses Filled honey-toast shell · Reserved strawberries from the three-strawberry group · 1 scoup Vanilla ice-cream · Whipped cream · 5 Mini Oreos · 1 tbsp Chocolate chips · 1 tbsp Melted milk chocolate