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Shibuya honey toast recipe
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5 from 1 vote

Shibuya honey toast recipe

Just a tip: daifuku is a Japanese ball of sticky rice stuffed with anko (a sweet red bean paste) or fruit. Size may vary from small to the size of the palm of your hand. Now, we know that not every convenience store around the world will sell these, so you can substitute with another small dessert or other fruit of your preference.
Course Dessert
Cuisine Japanese
Keyword Bread, Honey
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Author Joost Nusselder
Cost $10


  • 4 inch slab of milk bread (or other soft bread. Slice the end of the white bread loaf; this will be your hallowed box (there should be crust on 5 sides. If you’re lucky to find pain de mie, you'll have the perfect Shibuya honey toast.)
  • 1 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted (you can heat it in a small bowl in the microwave for 30 seconds but stop and check every 10 seconds)
  • 2 tbsp sweetened condensed milk
  • 1 ripe banana peeled and sliced crosswise
  • 3 tbsp honey
  • 2 scoops vanilla ice cream or ice cream of your preference
  • ½ cup whipped cream (or 2; it just depends on your preferences)
  • Choose your garnishes, nuts, cookies, fruit, and/or candies (Preferably Pocky brand biscuits, wafer straws, mini macarons, mocha, daifuku, matcha truffles, and praline roses)


  • For the first step (and to save time), preheat the oven to 350F (180C). Now, you'll get your baking sheet ready with parchment paper and set aside.
  • Take a small bowl and then toss the berries with the sugar. By berries, I mean blueberries if you prefer, or strawberries, or even blackberries if you’re into them. Leave the berries and the banana slices with the sugar in the bowl and set the bowl aside to macerate while you work on the toast box.
  • A serrated or bread knife will work best for this next step. But if you don't have one, a vegetable or puntilla knife will work. Just be careful not to squish the bread too much. If the knife's sharp enough, cutting the bread won’t be hard. If you don’t want to risk it, hit up a friend and get yourself a bread knife!
  • Using the knife, start cutting a square from the crustless side of the bread. Make sure to leave at least a ½-inch border on all 4 sides and at the bottom side. These will be your beautiful walls.
  • Now take the squared crustless bread and cut small bite-sized cubes. These smaller cubes will also go in the oven to get crusty.
  • Spread the pieces and the hollowed out box on a prepared baking sheet and brush them on all sides with a melted butter and honey mixture (1:1 ratio) so they’re evenly covered. Brush the inner walls of your toast box with only butter. You can use a cooking brush for this or the back of a spoon.
  • Put them inside the oven once it's reached the needed temperature. Open the oven occasionally and turn all the cubes so they brown evenly as well. Do this until the small cubes are crisp and golden. It’ll take about 15 minutes. Afterward, remove the bread cubes and continue baking the toast box until crisp. That should take 10 more minutes.
  • Once you take the toast box out of the oven, brush the inner walls with sweetened condensed milk. Your kitchen must be full of a freshly baked aroma by now!
  • Now put the crusty pieces of bread back into the toast box and drizzle with 2 tablespoons of honey (If you want to add more, go ahead; it’ll be our little secret ;) ).
  • Top the toast with the pieces of sugared fruit, and add 1 scoop of your favorite ice cream flavor and whipped cream. Garnish it with cookies, candies, and/or nuts as desired. Drizzle the magnificent structure of sweetness with a final tablespoon of honey or chocolate sauce and serve right away with forks and knives. This dessert is meant to be served hot.