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Vanilla Honey Butter Toast Recipe

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★★★★★

4.8 from 137 reviews

Delightfully rich and fragrant Vanilla Honey Butter Toast combines thick brioche slices toasted to golden perfection with a luscious blend of honey, vanilla, and brown sugar butter. Topped with a creamy ricotta and cream cheese mixture, finished with a drizzle of honey, flaky salt, and aromatic rosemary, this recipe offers a perfect balance of sweetness and savory flavors for an indulgent breakfast or snack.

Ingredients

Scale

Bread

  • 4 thick slices of brioche (approximately 2½ inches thick)
  • Edges trimmed off bread slices

Vanilla Honey Butter

  • 7 tbsp unsalted butter, softened
  • 3 ½ tbsp honey, plus more for topping
  • 4 tbsp brown sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp black pepper
  • Pinch of salt

Cheese Topping

  • 5 oz ricotta cheese
  • 3 oz cream cheese

Garnish

  • Fleur de sel or flaky salt, to taste
  • Fresh rosemary, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 380°F (193°C) and line a baking sheet with parchment paper to prepare for toasting the brioche slices.
  2. Prepare Brioche: Trim off the edges from the brioche slices, then cut each slice into two rectangular pieces. Arrange the pieces evenly on the prepared baking sheet lined with parchment paper.
  3. Initial Bake: Bake the brioche at 380°F for 2 minutes on one side, then flip them and bake for an additional 2 minutes. This short bake dries out the bread slightly, helping achieve a better toast texture later.
  4. Make Vanilla Honey Butter: In a bowl, combine softened butter, honey, brown sugar, pure vanilla extract, black pepper, and a pinch of salt. Mix thoroughly until smooth and well blended.
  5. Butter the Brioche: Spread a thin, even layer of the vanilla honey butter on all sides of each brioche piece, including the end caps, ensuring full coverage for flavor and caramelization.
  6. Final Bake: Place the buttered brioche pieces back onto the parchment-lined sheet pan. Bake at 380°F for 8 to 11 minutes on the first side, checking at 8 minutes to avoid burning. Flip each piece carefully and bake for another 6 to 7 minutes, or until the brioche is deeply golden brown and caramelized.
  7. Cool: Remove the toasted brioche from the oven and place them on a cooling rack. Let them cool and set for about 20 minutes to finish crisping and to allow residual heat to subdue.
  8. Prepare Cheese Topping: In a food processor, whip together the ricotta cheese and cream cheese until smooth, creamy, and easily pipeable.
  9. Assemble and Serve: Pipe or dollop the whipped cheese mixture generously atop each slice of toasted brioche. Drizzle more honey over the cheese, then sprinkle with fleur de sel and fresh rosemary leaves to finish. Serve immediately and enjoy.

Notes

  • Using thick slices of brioche enhances the toast’s texture and flavor.
  • Initial short baking helps remove moisture, resulting in a crispier final toast.
  • Butter each side evenly for uniform caramelization and flavor penetration.
  • Watch the toasting time carefully to avoid burning the sugar in the butter mixture.
  • Allow to cool on a rack to maintain crispness and prevent sogginess.
  • The whipped ricotta and cream cheese topping adds creamy richness that pairs beautifully with the sweet and savory toast.
  • Fresh rosemary provides subtle aromatic contrast; you can adjust the amount to your taste.

Keywords: vanilla honey butter toast, brioche toast, ricotta cream cheese toast, sweet breakfast toast, caramelized toast, honey butter toast

Find it online: https://flavorsbymaya.com/vanilla-honey-butter-toast-recipe/