|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 34g||169%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 1g||5%|
|Total Sugars 68g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are a few details that move toast with honey and butter from really yummy to sublime. Toast with butter and honey is pure ambrosia and stands on its own next to even the most elaborate of breakfast offerings.
The first is the bread. The better the bread, the better the toast. Look for a well-made crusty loaf with a slight tang and lots of little holes where the honey and butter can pool up. The crunchy crust is as delicious as the soft inside. The toast should turn a light golden brown and occasionally a little charred on the edges. Slice the bread thick.
The next is the butter, which should be fresh and delicious. Consider something organic, grass-fed, and in the higher butterfat/low water European-style. Use salted or unsalted to your preference. Many prefer to soften the butter beforehand or make honey butter in preparation.
The honey, of course, wants to be the star and steal the show from the bread and butter. But toast with butter and honey is all about the marriage of flavors and textures, so consider a nice light golden honey or perhaps a honey that has a touch of bitterness to match its strength and urgency.
Though using an oven is recommended, you can certainly put the bread in the toaster. Try honey butter toast with vanilla ice cream, as in this recipe, cinnamon, a pinch of salt, matcha or more.
1 piece 3-inch thick white bread with firm crust
4 tablespoons butter, sofented
3 tablespoons honey, divided
1 scoop vanilla ice cream
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Place bread on cutting board short side down.
Remove the interior of the bread by cutting down into the slice making 4 vertical cuts parallel to the walls of the bread crust, leaving about a 1/2 to 1 inch border between the cuts and the crust so that the box has structure and does not fall apart.
Wiggle out the interior cube from the crust, gently ripping off the bottom.
Set the crust box aside, and cut the interior bread cube into bite sized cubes.
Spread the softened butter on the inside of the crust box as well as all over the bread cubes.
Place buttered box and cubes spread out on a baking sheet.
Bake for about 10 minutes, or until golden brown, turning halfway through to ensure evening browning on all sides.
Once browned, remove to a plate, returning the bread cubes to the crust box. Drizzle with some of the honey.
Serve with ice cream and additional drizzle of honey.