Japanese-Inspired Honey Toast

Interactive experience

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Tim makes Japanese Inspired Honey Toast in 25 minutes, turning a brioche loaf into thick golden slabs coated on every side with a buttery brown sugar honey paste. Bake, flip, then bake again until caramelised and crisp on the outside with a soft centre, then finish with a light sprinkle of flaky sea salt for that perfect sweet salty bite. Serve with ice cream, berries, fruit or nuts, or keep it simple and enjoy it as is.

Ingredients

• 1 whole brioche loaf
• 100g butter, softened
• 100g brown sugar
• 50g honey
• Flakey sea salt

Method

1. Place the butter, brown sugar and honey into a bowl and mix into a smooth paste. Using a butter knife, generously spread the honey butter mixture over all sides of the brioche slices.
2. Preheat the oven to 180°C and line a large baking tray.Cut the brioche loaf into 4 x 5 cm-thick slices, trimming off the crusts to create straight edges.
3. Arrange the bread on the prepared tray and bake for 8 minutes. Turn using tongs and bake for a further 8 minutes, until golden and caramelised. Remove from the oven and allow to cool on a rack for 10 minutes. Finish with a light sprinkle of flaky sea salt.
4. Serve with ice cream, berries, fruit or nuts, or enjoy just as it is