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Ever since I saw the amazing honey butter toast from Arôme bakery in London I haven’t been able to get it out of my mind. I started with my oven baked Brown Sugar Brioche Toast and was so obsessed I made them again but with my own twist, introducing these Vanilla Honey Butter Toast. Needless to say, I love these toasts so much this is my third variation of them and they get better every time!
Table of Contents
Why You’ll Love Vanilla Honey Butter Toast
This Vanilla Honey Butter Toast is so simple to make and so easy to eat! You bake the brioche in the oven covered in a delicious butter till it comes out a gorgeous golden toast. These are savory, they’re sweet and the vanilla is such a nice pop! Make sure you have a good quality vanilla extract. I used Frontier Co-op Vanilla because it is buttery smooth, naturally sweet and has subtle floral notes which is perfect for this recipe but you can use whichever your favorite is. The cream cheese and ricotta topping is the perfect savory-sweet topping you need for these bites.
How To Prepare
Slice and Dry Out the Bread – Slice your brioche bread 2½ inches thick and cut off the crusts. Then cut each slice in half to make rectangles. Pre-bake to dry them out slightly. This will help them to form a golden crust later and it’s great to do when making any French toast also.
Soften the Butter – Don’t forget to take your butter out ahead of time so it’s easy to mix with the honey, brown sugar, vanilla, black pepper and salt.
Whip the Cheese – If you have time, take your ricotta and cream cheese out of the fridge a little early so it’s easy to blend and you will get a smooth and fluffy mix.
Piping – Don’t have piping bags, don’t worry. Ziplock bags are a simple way to pipe your mixture and it’s really easy for clean up. Just fill the bag with the cheese mixture and snip a small corner of the bag.
Grab Your Garnishes – Have your honey, rosemary and salt ready to go.
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🔥Chef Nadia’s Tip🔥
Don’t skip the initial bake. It dries out the outer part of the bread so that you have a crispier end result with a fluffy center!
Substitutions and Variations
- Substitutions
- If you don’t want to use ricotta, you can use feta, goat cheese, mascarpone or your favorite creamy cheese.
- Brioche is the ideal toast for this recipe. It is rich, buttery and holds up well to being oven baked. In a pinch you can use French bread, challah or thick cut Texas toast instead. The texture and flavor will be a bit different but it will work.
- Variations
- Vanilla Bean Mascarpone Variation: A vanilla bean mascarpone topping with fresh strawberries would also be delicious!
- This is one of favorite little bites, so I already have 2 other variations. You can check them out if your looking for something a little different:
The Perfect Pairings
If you are having this for breakfast it would pair perfectly with a side of eggs and potatoes. You can go the fried egg route with my Spicy Heavy Cream Eggs or the scrambled route with The Best Scrambled Eggs you’ve ever tasted! One of these with a side of Crispy Potatoes (with all the tips you need to get that restaurant quality crunch) and you have all your bases covered. Well, unless you’re looking for a nice breakfast cocktail, then head on over to my Carajillo Affogato! Cheers!
Breakfast
Spicy Heavy Cream Eggs
Breakfast
The BEST Scrambled Eggs
Appetizers
Crispy Potatoes
Drinks
Carajillo Affogato
Vanilla Honey Butter Toast: Questions Answered
If you don’t have a food processor, you can use a hand mixer or even do it by hand. Let the cheese come to room temperature and start whipping on a low speed first and then increase to a medium high until fluffy and smooth.
The brioche toast is best when it’s freshly baked but you can make them ahead of time and store everything separately in airtight containers in the fridge. Reheat the toasts and wait till right before to assemble everything so it doesn’t get soggy.
It is made Frontier Co-op and it is a Pure Vanilla Extract that is buttery smooth, naturally sweet and has subtle floral notes which is perfect for this recipe.
Vanilla Honey Butter Toast
Equipment
- baking sheet, – use parchment paper for easy clean up
- Bowl
- Food Processor I Use A Cuisinart
- Ziploc Bag For Piping The Whipped Feta, Or Piping Bags
- parchment paper
Ingredients
- 4 thick slices of brioche, I hand cut mine and they were 2½ inches thick
- 7 tbsp butter, unsalted, softened
- 3 ½ tbsp honey, + more for topping
- 4 tbsp brown sugar
- 1 tsp pure vanilla
- ¼ tsp black pepper
- pinch salt
- 5 oz ricotta
- 3 oz cream cheese
- fleur de sel, or flaky salt, to taste
- rosemary, to taste
Instructions
- Preheat your oven to 380°F and line a baking sheet with parchment paper.
- Cut off the edges of the bread and cut each slice into 2 rectangles. Place on a sheet pan with parchment paper and bake at 380°F for 2 minutes and then flip and bake for another 2 minutes. This initial bake will dry them out slightly and produce better results in the end.
- In a bowl, mix the butter, honey, brown sugar, vanilla, black pepper and a pinch of salt.
- Spread a thin layer of the butter on every side of the brioche, don’t forget the end caps.
- Bake for 8-11 minutes (check at the 8 minute mark) on the first side, flip over and bake another 6-7 minutes or until deeply golden, be careful not to burn.
- Let them sit on a cooling rack for 20 minutes.
- In a food processor, whip the ricotta and cream cheese.
- Pipe the cheese onto the toasts, drizzle honey, fleur de sel and rosemary.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
