Honey Toast Recipe
Cubed loaf of bread caramelized and topped with ice cream, whipped cream, fruit, and syrup.
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Ingredients
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Bread & Caramelization
Toppings
Method
Bread & Caramelization
- 1
Prepare loaf
Trim the ends of the loaf if needed. Cut the loaf into 1 to 1 1/4-inch cubes. Aim for roughly uniform cubes (about 1" to 1.25") so they caramelize evenly. You should have about 6 to 8 cups of cubes depending on loaf size.
- 2
Make honey-butter mixture
In a small saucepan or microwave-safe bowl, melt the unsalted butter with the granulated sugar and 2 tablespoons of honey over low heat until the sugar dissolves and the mixture is glossy, about 1–2 minutes. Remove from heat and stir in the vanilla extract. Reserve 1 tablespoon of honey for finishing drizzle.
- 3
Caramelize the cubes
Place a large nonstick skillet or cast-iron pan over medium heat. Add the honey-butter mixture and spread evenly. Add bread cubes in a single layer where possible (you can do this in batches). Cook, stirring occasionally, until the cubes are golden-brown and lightly crisp on most sides, 6–8 minutes. If doing multiple batches, return all cubes to the pan at the end and toss together for 1 minute to coat evenly.
- 4
Finish in oven (optional for extra crispness)
Preheat oven to 350°F (175°C). Spread the caramelized cubes on a rimmed baking sheet in a single layer and bake 5–7 minutes to set the glaze and firm the edges. Watch closely so they do not burn. Remove from oven and immediately brush or drizzle the reserved 1 tablespoon honey over the cubes while warm.
Toppings
- 5
Whip cream
Chill a mixing bowl and whisk or beaters for 5–10 minutes. Pour the heavy whipping cream and add confectioners' sugar. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired; keep chilled until assembly.
- 6
Prepare fruit and nuts
Rinse and drain mixed berries. Hull and quarter any large strawberries. If using banana, slice just before assembly to prevent browning. Lightly toast sliced almonds or chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden; cool.
- 7
Assemble honey toast
Divide warm caramelized bread cubes between 2 to 4 serving plates or a single large shallow bowl depending on desired servings (recipe yields about 2 generous or 3–4 moderate servings). Pile the cubes to create a small mound with some crisped edges visible.
- 8
Top with ice cream and cream
Top each portion with 1–2 scoops of vanilla ice cream. Add a generous dollop of whipped cream beside or atop the ice cream.
- 9
Add fruit, nuts and drizzle
Scatter the mixed berries and banana slices around the toast. Sprinkle the toasted nuts over everything for crunch. Drizzle the extra honey or maple syrup over the ice cream, whipped cream and bread cubes for added shine and sweetness. Garnish with fresh mint leaves.
- 10
Serve
Serve immediately while the bread cubes are still warm and crisp and the ice cream is cold. Provide spoons and forks so diners can scoop warm bread with melting ice cream and cream.