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Put your tongue back in your mouth. Yep, it's a block of toast, buttered and honeyed, and then filled with ice cream, cookies and fruit. #honey #toast #icecream #dessert

Honey Toast

Think of the honeyed buttery toast that you love for breakfast, reimagined into dessert and topped with ice cream, cookies and fruit!
Course Dessert
Cuisine American, Fusion, Japanese
Keyword egg-free, honey, ice cream, nut-free, toast, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 people
Calories 420 kcal

Ingredients

  • 5" thick unsliced sandwich bread
  • 1/3 cup unsalted butter softened
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 pint blueberries
  • 1/4 cup chocolate sauce
  • 3 scoops vanilla ice cream
  • cookies for decoration

Instructions

  1. 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.

  2. Combine the butter, honey and vanilla until homogeneous. Spread on the insides of the toast box, and all the cubes.

  3. 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).

  4. 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.

Recipe Notes

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!