Toasted bread with butter, honey and sesame seeds
I got the idea from the American Heart Association Cookbook (1973) that my husband bought from a book sale a couple of weeks ago. I’m a big fan of sesame seeds and the idea of combining them with butter and honey attracted me immensely. See, I’ve always associated sesame seeds with oriental cuisine. In fact, one of my best-loved snacks is a Chinese concoction called buchi–sticky rice balls filled with sweet bean paste, rolled in sesame seeds and deep fried to form a crunchy crust. And one of my favorite meat dishes–Korean beef stew–is garnished with toasted sesame seeds. Some varieties of hopia are coated with sesame seeds as well. But I don’t remember eating a non-oriental dish with sesame seeds in it.
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 the greasy French toast.
Ingredients :
3-4 slices of day-old loaf bread, crusts removed
5-6 tbsps. of butter
3-4 tbsps. of raw wild honey
1/4 c. of sesame seeds
Cooking procedure :
Preheat the oven to 170oC.
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. Note that you can use less butter and more honey or an equal amount of butter and honey. It’s just that I wanted my toast more butter than sweet so I used more butter than honey.
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.
Roll each piece of bread in sesame seeds and arrange in a single layer on a baking sheet. Bake for 5-6 minutes or until lightly browned.
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this takes the prize! my morning cup’s been aching for a worthy companion. question is, to dunk – ah, there’s the rub.
but i do love crisps.
Personally… I wouldn’t dunk them because the sesame seeds will probably fall into the coffee.
oh my! this sounds so homey
I have not tried this yet, but i can imagine childhood memories flashing back…. i don’t know why 
Connie, can I fry instead of baking them? My kids will definitely love this!
paupau, the sesame seeds maybe?
amy, am not so sure that the sesame seeds will not fall off during frying.
hi connie, are sesame seeds available in the supermarket? i can’t seem to find them.
Yes, they are, cynee. You’d find them with the local veggies and spices (gound pepper, oregano, mongo, etc.) in pouches.
thanks! i found them na, at sm, you could specify the amount you need (minimum 100g). =)
it says 1/4 c. in the entry.
Dear Connie,
Your recipes are just awesome and easy to follow too! I’ve tried several items. But this one is the most timely and practical. I used the bread trimmings left from the chicken n’ cheese on bread cups i made last weekend using your recipe. thanks and hoping you’ll never get tired of posting wonderful recipes.. Godbless