Miso Honey Butter Toast Recipe — Savory-Sweet Breakfast Toast

Miso Honey Butter Toast blends Japanese and Western flavours: the gentle sweetness of milk bread, the savory umami of miso, buttery richness and a touch of honey. It transforms simple toast into a crunchy, caramelized treat with a satisfying balance of salty, sweet and nutty notes.

miso honey butter toast on a white plate

A friend recently returned from London raving about a honey butter toast from Arôme Bakery: thick shokupan slathered with honey butter and caramelized until crisp. A photo he showed me sent me straight to the kitchen to recreate it. My first attempt—without miso—brought back childhood memories of my mother’s version: a thick slice of shokupan scored into cubes, filled with butter and honey, toasted until crisp and finished with another drizzle of honey. You pull the cubes apart and each bite is buttery, sweet and satisfyingly crunchy. She also made a cinnamon sugar version that was equally irresistible.

This recipe keeps that nostalgic crunch but introduces a savory twist by folding miso into the honey butter, giving the toast a deeper, more complex flavor. You can make it as a single big, caramelized block or prepare individual slices—both work beautifully.

Ingredients
Instructions
Substitutions
Variations
Top tip
FAQ
Related
Miso Honey Butter Toast Recipe

Ingredients

Milk bread / shokupan (or another soft, slightly sweet loaf)
Butter — plant-based or dairy, softened
Light brown sugar
Honey (or maple syrup/vegan honey to keep it vegan)
White sweet miso paste

Instructions

Preheat the oven to 350°F (180°C).
In one bowl, cream the softened butter with the light brown sugar until smooth. In a separate bowl, whisk together the honey and miso to loosen the paste; combining straight into the butter is fine but the honey helps make a smoother mixture.
Mix the miso-honey into the butter-sugar until evenly combined.
Generously spread the miso honey butter over all sides, edges and the top of each slice of bread. If you prefer the scored-cube presentation, slice the top of the shokupan into a grid without cutting all the way through, and work the mixture between the cuts.
Place the bread on parchment paper and bake for 16–20 minutes, flipping halfway, until the surface is golden, caramelized and crisp.
Remove from the oven and transfer to a wire rack. Let cool for 5–10 minutes so the sugars set and the exterior crisps before serving.

Substitutions

Milk bread / shokupan — use brioche, challah or another soft, enriched loaf for similar texture.
Honey — replace with maple syrup or a vegan honey alternative to make the recipe fully vegan.
Miso — white (shiro) miso is recommended for its mild sweetness; red miso will make the spread saltier and deeper in flavor, so use less.

Variations

The miso honey butter is versatile—here are a few ideas to adapt the flavor:

Spicy: Stir in a pinch of chili flakes or a touch of gochujang for heat and depth.
Crunchy: Top with crushed potato chips or toasted nuts right after baking for texture contrast.
Deluxe: Add toppings like crispy fried onions or thinly sliced fruit (banana or pear) for a more indulgent finish.

Top tip

Allow the toast to cool completely if you want maximum crispiness — the sugars will harden as it cools, creating a delightful caramelized shell.

FAQ

Can I make this ahead of time?

The miso honey butter can be prepared in advance and stored refrigerated for up to a month. The toast itself is best eaten fresh: it starts to lose crunch after about 4 hours, though it still tastes great.

More delicious toast recipes!

Breakfast

Melon Pan Toast (Quick & Easy)

If you try this Miso Honey Butter Toast, leave a comment and rating, or tag @Okonomikitchen on Instagram — I love seeing your recreations! If you want more recipes, consider subscribing to the site’s newsletter or following on social channels for new ideas and inspiration.