Hibiscus pineapple popcorn honey brick toast
Sweet sauces
With hibiscus syrup, pineapple, popcorn, peanuts, coconut cookies and more - think of it as an ice-cream sundae in a bread box.
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<br />I've expererienced bread as dessert in phases.
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<br />My first introduction was French toast, then bread pudding. Both employed a bath of cream and eggs, custard-like - one could very much forget that the structure was bread.
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<br />The second was an ice cream sandwich of wholemeal toast (https://food52.com/recipes/18964-mary-s-healthy-ice-cream-sandwiches) which delighted my children, especially as this was breakfast, on a school day! The bread was present, as was the ice cream.
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<br />Phase three features the best of world one and two - it's what the Japanese refer to as Shibuya Honey Toast. It consists of a 'box' of toast, usually half a loaf of unsliced bread, hollowed out, painted with butter then baked. The hollowed centre too is cut into 'bricks', painted and baked along with the hollow.
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<br />The masterpiece is the filling - ice cream, syrups, nuts, candy, cookies, chocolate and everything else could feature.
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<br />My version is a celebration of Lagos Island which is popular for street snacks of coconut, peanuts and wheat. I drizzle some homemade hibiscus syrup and serve this decadent dessert for dinner.
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<br />It can get really sweet so I balance with fresh fruit, salty bites (popcorn in this case) and more.
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<br />What I love? Totally customisable - spice up your butter, use a fragrant honey, that gelato you love? Go for it. And then top with a whole array of stuff.
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<br />Stale bread works well too.
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<br />Some ideas? Make a tribute to Canada with candied bacon and maple syrup; or a summer berry version with fresh fruit and compote, nuts or crunchy bits like honeycomb and filled wafer sticks; or a banana foster version with rum and caramel and nuts.
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<br />It could make a delightful birthday cake or breakfast in bed!
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