Shibuya toast

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Brioche. Ice cream. Hot honey. All the toppings. It’s no mystery why Japanese Shibuya toast – a.k.a. brick toast – is blowing up the socials. Named after the trendy Tokyo district where it originated, the dessert comprises a half loaf of toasted, buttered Hokkaido (milk) bread, drizzled with hot honey butter and ostentatiously topped with everything from fresh fruit and ice cream, to cookies and marshmallows. Loosely translated, the perfect OTT weekend breakfast.

Ingredients

¼ cup honey
¼ cup salted butter
1 loaf white bread (or milk bread if you can get it)
Woolworths strawberry swirl ice cream, for serving
Woolworths mini vanilla wafers, for serving
Woolworths strawberry-and-cream sweets, for serving
Woolworths berry coulis, for serving

Cooking Instructions

1. Melt the honey and butter in a pan.

2. Preheat the oven to 180°C. Coat the bread in the honey-and-butter mixture, place in an ovenproof dish and bake until slightly golden brown; about 10 minutes.

3. Allow the toast to cool slightly, then top with ice cream and your toppings of choice. We used Woolworths’ strawberry swirl ice scream with mini vanilla wafers, strawberry-and-cream sweets and berry coulis.

Find more ice-cream recipes here

Photograph: Jan Ras
Food assistant: Raymand Buitendag