Jun 09 2026
Restaurants›Uchi Scottsdale›Honey Toast Recipe

Honey Toast Recipe

Inspired by Uchi Scottsdale
Time1h 20m
Serves4

Brioche, cashew praline, honey ice cream

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Ingredients

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Brioche

Cashew Praline

Honey Ice Cream

Method

Brioche Preparation

  1. 1

    Prepare the Brioche

    Heat a skillet over medium heat. Spread butter on one side of each brioche slice. In a small bowl, mix sugar and cinnamon together.

  2. 2

    Toast the Brioche

    Place the brioche slices butter-side down in the skillet. Sprinkle the cinnamon-sugar mixture over the top. Toast until golden brown, about 3-4 minutes. Flip and toast the other side for another 2-3 minutes.

Cashew Praline Preparation

  1. 3

    Make the Praline

    In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves. Bring to a boil without stirring. Once the mixture is golden brown, add the cashews and stir quickly to coat them.

  2. 4

    Cool the Praline

    Pour the mixture onto a parchment-lined baking sheet. Allow it to cool completely before breaking it into pieces.

Honey Ice Cream Preparation

  1. 5

    Mix the Ice Cream Base

    In a bowl, whisk together heavy cream, whole milk, honey, vanilla extract, and a pinch of salt until well combined.

  2. 6

    Chill and Churn

    Cover the mixture and refrigerate for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions until creamy and thick.

  3. 7

    Freeze the Ice Cream

    Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up.

Assembly

  1. 8

    Assemble the Honey Toast

    Place the toasted brioche slices on a plate. Top with a generous scoop of honey ice cream and sprinkle with cashew praline pieces.

  2. 9

    Serve

    Serve immediately while the ice cream is still cold and the brioche is warm.

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