Set the bread on your cutting board so that the side touching the cutting board is shorter than the sides standing up. Make 4 vertical cuts parallel to the walls of the toast cube, keeping a 1 inch border between your cut and the wall to make sure the box has structure. Make sure that your cut stops 1 inch from the bottom of the toast as well, to make sure the bottom isn't too thin. Gently wiggle this cube out of the box (you may have to gently rip it from the bottom). Cut this cube into bite-sized cubes.
Combine the butter, honey and vanilla until homogeneous. Spread on the insides of the toast box, and all the cubes.
Bake the toast box and cubes at 350F for about 8 minutes, or until golden brown and crispy. You can do this in your toaster oven if it's big enough (or a conventional oven if using a toaster oven isn't an option).
Fill the toast box while still warm, layering in the toast cubes and fruit. Add the ice cream and cookies on top, and drizzle with more honey. Serve immediately.
Adapted slightly rom Eugenie Kitchen.
I decorated this honey toast with blueberries, pirouette cookies and matcha Pocky, but feel free to use whatever you'd like!