Honey Butter Toast
Honey butter toast is a Japanese-inspired baked bread dish where slices are coated in a sweet mixture of melted butter, honey, and brown sugar, creating a crispy caramelized exterior while staying soft and fluffy inside.
Honey butter toast is a Japanese-inspired baked bread dish where slices are coated in a sweet mixture of melted butter, honey, and brown sugar, creating a crispy caramelized exterior while staying soft and fluffy inside.
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Preheat your oven to 375°F (190°C).
In a shallow bowl, combine the melted butter, honey, brown sugar, vanilla extract, and salt.
Whisk the mixture together. Microwave for about 15-20 seconds to help the sugar dissolve, then whisk again until smooth and emulsified.
To create thick toast, stack two slices of sandwich bread on top of each other. Using a sharp knife, trim the crusts from all four sides.
Repeat with the remaining bread slices to create 6 double-stacked, crustless bread pieces.
Dip each bread stack into the honey butter mixture, ensuring all sides are fully coated.
Place the coated bread stacks onto a baking sheet.
Bake for 15 minutes.
Remove the baking sheet from the oven, flip each piece of toast over, and return to the oven.
Bake for an additional 5 minutes until both sides are golden brown and caramelized.
Remove from the oven, let cool slightly, and enjoy.
Store cooled honey butter toast in an airtight container at room temperature for up to 2 days; reheat in a 300°F oven for 5 minutes to restore crispness.
Yes. Assemble the toast up to 2 hours before baking, cover with plastic wrap, and refrigerate. Add 2–3 minutes to bake time if chilled.
Bake until the edges and tops are deep golden brown and crispy to the touch, about 12–15 minutes depending on your oven. The centers should still yield slightly when pressed.
Sandwich bread (white or brioche) works as written. Thicker artisan or Texas toast will require longer baking; thin-sliced bread may brown too quickly.
Yes, but reduce or omit the 1/4 tsp salt to avoid over-salting the dish.
Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore crispness.
