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Shibuya honey toast recipe
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Shibuya honey toast recipe

Just a tip, daifuku is a Japanese ball of sticky rice stuffed with Anko which is a sweet red bean paste or stuffed with fruits. 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 will be allowed to put a small dessert or other fruits 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 at your local convenience store or supermarket. Slice the end of the white bread loaf; this will be your hallowed box (there should be a crust on 5 sides). If you’re lucky to find pain de mie, you will 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 bana peeled and sliced crosswise
  • 3 tbsp honey
  • 2 scoops vanilla ice cream or ice cream of your preference
  • ½ cup whipped cream (or two, it just depends the kind of person that you are)
  • Choose your garnishes, nuts, cookies, fruit, and/or candies. (Preferably Pocky brand biscuits, wafer straws, mini macaroons, mocha, daifuku, matcha truffles and praline roses)


  • For the first step (and to take advantage of time) you preheat the oven to 350° Fahrenheit (180 Celcius). Now you will get your baking sheet ready with parchment paper and set aside for future needs.
  • Take a small bowl and then toss the berries with the sugar. By berries I mean blueberries if you prefer or strawberries 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 to not squish the bread too much. If it’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 crust-less side of the bread. Make sure to leave at least ½-inch border on all four sides and at the bottom side. These will be your beautiful walls.
  • Now take the squared crust-less 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 has reached the needed temperature. Occasionally open the oven 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. After 15 minutes, remove the bread cubes and continue baking the toast box until crisp. That would be around 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 with 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 on it. (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 ice cream of your favorite 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.