Vegan Shibuya Toast
Hollowed-out bread loaf brushed with vegan butter, oven-toasted until caramelized, then filled with vegan ice cream, fresh fruit, and maple syrup. Serves 2-3, ready in 45 minutes.
Ingredients
- white bread cut from the end of the loaf
- 1 cup mixed berries
- 3 Tbsp butter melted; vegan or regular
- 4 Tbsp honey or maple syrup
- ½ tsp cinnamon
- 1 scoop vanilla ice-cream mixed with grated ginger to taste
Instructions
- Cut out the center part of the bread. Cut into 1-inch cubes.
- In a pan, add the melted butter and 3 Tbsp honey. Cook for 1-2 minutes.
- Transfer the mixture to a bowl leaving 1 Tbsp in the pan.
- Add the bread cubes to the pan and fry until golden brown.
- Use the melted butter and honey mixture to brush the toast box inside and out.
- Bake at 200 degrees for 10-15 minutes until golden and crispy.
- Put the berries in a pan with the remaining 1 Tbsp of honey and cook for 3-4 minutes.
- Fill the toast box with layers of berries and bread cubes.
- Top with ice-cream and a sprinkle of cinnamon.
Notes
Leave walls at least 1.5 cm thick when hollowing the bread. Remove bread cubes from oven 10 minutes before the box. Assemble with toppings at the last moment — serve within 10-15 minutes of filling.