Crispy and not at all greasy like French toast, making honey sesame toast with is a great way to make use of day-old bread. Have it for breakfast or anytime-of-the-day snack.
I got the idea from the American Heart Association Cookbook (1973) that my husband bought from a book sale back in 2006. I’m a big fan of sesame seeds and the idea of combining them with butter and honey attracted me immensely. So, when I saw the recipe for this toast with butter, honey and sesame seeds, I didn’t have any seconds thoughts about trying it.
Of course, I tweaked the recipe a little. Instead of brushing the bread with a mixture of butter and honey, I dipped the bread in the mixture to allow them to soak up the butter and honey. Ahhh… I tell you, they’re much, much better than soggy French toast.
Years later, my younger daughter made honey sesame toast based my my tweaked recipe from 2006, and a curious thing happened. She left the bread soaked in the honey-butter mixture for over ten minutes and the bread sticks got so soft that it was tricky moving them to the baking tray. She was worried that they would never turn crisp. I suggested that she turn down the oven temperature and bake the bread a little longer.
The result was even better than what I made with my tweaked recipe in 2006. So, consider this the tweaked version of a tweaked recipe.
Honey Sesame Toast
Ingredients
- 4 slices day-old bread crusts removed
- 5 to 6 tablespoons salted butter
- 3 to 4 tablespoons raw wild honey
- ¼ cup sesame seeds any color will do
Instructions
- Slice the bread into four equal pieces.
- Toast the sesame seeds in a frying pan until lightly browned. Toss them often for even browning. Transfer to a plate and cool.
- With the heat turned off, melt the butter in the still hot frying pan.
- When completely melted, pour in the honey and stir well (see notes after the recipe).
- Place the bread in a single layer in the frying pan. Turn them over to coat the other side with the butter-honey mixture. Move them around gently so that they absorb all the liquid in the pan.
- Preheat the oven to 300F.
- Line a baking sheet with a silicone mat or non-stick paper.
- Using a spatula, lift each piece of bread and transfer to the lined baking sheet (make sure that they are at least half an inch apart for better heat circulation).
- Sprinkle sesame seeds over each piece of bread.
- Bake at 300F for eight to 10 minutes or until browned and crisp.
Notes
Lemon Garlic Mushrooms Over Mock Saffron Rice
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