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Author Notes: With hibiscus syrup, pineapple, popcorn, peanuts, coconut cookies and more - think of it as an ice-cream sundae in a bread box.
I've expererienced bread as dessert in phases.
My first introduction was French toast, then bread pudding. Both employed a bath of cream and eggs, custard-like - one could very much forget that the structure was bread.
The second was an ice cream sandwich of wholemeal toast (https://food52.com/recipes...) which delighted my children, especially as this was breakfast, on a school day! The bread was present, as was the ice cream.
Phase three is features the best of world one and two - it's what the Japanese refer to as Shibuya Honey Toast. It consists of a 'box' of toast, usually half a loaf of unsliced bread, hollowed out, painted with butter then baked. The hollowed centre too is cut into 'bricks', painted and baked along with the hollow.
The masterpiece is the filling - ice cream, syrups, nuts, candy, cookies, chocolate and everything else could feature.
My version is a celebration of Lagos Island which is popular for street snacks of coconut, peanuts and wheat. I drizzle some homemade hibiscus syrup and serve this decadent dessert for dinner.
It can get really sweet so I balance with fresh fruit, salty bites (popcorn in this case) and more.
What I love? Totally customisable - spice up your butter, use a fragrant honey, that gelato you love? Go for it. And then top with a whole array of stuff.
Stale bread works well too.
Some ideas? Make a tribute to Canada with candied bacon and maple syrup; or a summer berry version with fresh fruit and compote, nuts or cruncy bits like honeycomb and filled wafer sticks; or a banana foster version with rum and caramel and nuts.
It could make a delightful birthday cake or breakfast in bed! —Kitchen Butterfly
Prep time: 10 min
Cook time: 20 min
Half a loaf of sandwich bread - cut off from the end and at least 4 inches high. Pullmans white, Hokkaido and other sandwich breads work well
butter, still warm (melted, brown, spiced)
vanilla ice cream/ gelato or your favourite
toppings - popcorn, peanuts, fresh pineapple, coconut cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with baking/ parchement paper. Set to one side
- Make the bread box - the goal is to have a hollow box and bread bricks - made of the bit hollowed out. With a serated knife, cut round the sides being careful to leave a border about 1/2 an inch. To release this from the bottom, make an incision on one side of the base, being careful not to slice all the way through. Remove the 'bread inside square'. Cut it into 1 inch pieces - the bricks.
- Butter it up - liberally spread melted butter on all sides of the bread bricks. Also, brush the inside of the bread hollow. Set on the baking sheet and let toast in the centre of the pre-heated oven for 12 - 15 minutes, turning the bricks 2 or 3 times so they toast evenly. Remove once crisp.
- Where does the honey go if you're using it? Here. Now. This is the time to spread it on the toast.
- The Assembly - set your bread on the serving plate or platter, something that will catch the drips and drizzles. Begin by putting some bread bricks in the box, top with ice cream and alternate till you reach the top. Decorate with whatever toppings you like. Drizzle some syrup on and dive in!