Melon Pan-Style Toast
メロンパン風トースト · Melon Pan Fu Toast
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Melon pan is one of Japan's most loved bakery treats: a soft bun with a sweet, crisp cookie crust scored to look like the rind of a melon. This snack borrows that idea and gives it a shortcut: a quick butter, sugar, egg and flour batter is spread over sliced bread and baked until the top turns golden and crunchy. Children love the contrast of the crisp, cookie-like topping against the soft bread underneath, and a little lemon juice keeps the sweetness fresh rather than heavy.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gwhite sandwich bread
- 7.5 gegg
- 11.3 gflour
Seasonings
- 4.5 gunsalted butter
- 9 gsugar
- 0.3 glemon juice
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Melt the butter and stir in the sugar.
- 2
Add the beaten egg and the sifted flour to the butter mixture from step 1 and mix. Once no dry flour remains, stir in the lemon juice.
- 3
Spread the batter from step 2 over the bread and bake in a 180°C (350°F) oven for about 8 to 10 minutes.
- 4
Once baked, cut into pieces that are easy for children to eat.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 228 kcal | 456 kcal | 228 kcal |
| Protein | 5.9 g | 11.7 g | 5.9 g |
| Fat | 6.5 g | 12.9 g | 6.5 g |
| Carbohydrates | 40.3 g | 80.7 g | 40.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 228 kcal | 5.9 g | 6.5 g | 40.3 g | 0.6 g | 16.5 mg | 0.5 mg |
| 1 adult serving | 456 kcal | 11.7 g | 12.9 g | 80.7 g | 1.2 g | 33 mg | 0.9 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
