Name: Melon Pan Toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: vegan
Ingredients: 2 slices of your favourite bread; 2 tbsp raw cane sugar (24g); 2 tbsp vegan butter, melted (32g); 4 - 5 tbsp cake flour (36g // or gluten free all purpose blend); 2 slices of gluten free bread; 1/4 cup fine almond flour (28g); 2 tbsp drippy cashew butter (32g); 2 tbsp coconut sugar (24g); 2 tbsp maple syrup (40g)

Jump to Recipe

A quick and easy version of Melon Pan (メロンパン), this melon pan toast is made with just 4 ingredients in under 15 minutes! The perfect way to switch up your toast toppings. Vegan + healthier & gluten free option.

Melon pan was probably one of my favourite Japanese sweet bread (Kashi Pan) next to Anpan (red bean paste bun) growing up. Every summer when my family and I would go back to my grandmas place in Japan, she would have melon pan on the table ready for us to devour when we landed.

Melon pan can be found everywhere in Japan but living in Canada, there was only one place that had it. My mom went to a couple local Japanese bakery workshops and learned how to make melon pan. On Sundays, she would bake up a batch and I looked forward to it every week.

As we got older, we all got busier and my mom started to make us this melon toast instead. The first time I tried it I was BLOWN AWAY. As much as I love fluffy melon pan, something about the cookie layer over a thick slice of toasty bread... mmm. I recently had a sudden craving for this and was able to easily make it vegan by simply removing the egg yolk and swapping the butter for vegan butter. I am so excited to share this recipe with you so lets get to it!

ingredients for melon pan toast in bowls on a grey blackdrop

How to Make Melon Pan Toast

It typically takes about 2-3 hours to make melon pan but with this quick and easy toast version, you can make it with just 4 ingredients in under 15 minutes!

The Ingredients (+ Substitutions)

Original Version: this is the version I grew up eating and is more indulgent but SO worth it.

Bread
Cane Sugar
Vegan Butter: or vegan margarine
Cake Flour: you can also use AP flour or gluten free all purpose blend.

Healthier Gluten Free Version: I knew I'd get some questions about whether it can be made healthier so I tested a few variations and actually loved how this one came out! Slightly less crispy but still delicious.

Bread: use gluten free bread
Almond flour
Cashew butter: make sure to use one thats runny
Coconut Sugar: or any dry sugar of choice
Maple Syrup

The Directions

Make the cookie dough: mix the cane sugar, vegan butter & cake flour until well combined. Spread over bread and then use a sharp knife to make diagonal hatch marks about ¼ of an inch (¾ cm) apart.
Toaster method: in a toaster oven for about 5 minutes or until slightly golden brown and crispy.
Oven method: bake at 350 F (180 C) for 8-10 minutes, keeping an eye on it towards the end so it doesn't burn.

Video Tutorial

Variations

If you want to change up the flavours, here are some more delicious variations to try:

Pumpkin pie spice: add ¼ teaspoon pumpkin pie spice
Matcha: substitute ½ teaspoon of flour with matcha
Cocoa: substitute 1 teaspoon of flour with cocoa powder
Strawberry: substitute 1 teaspoon of flour with strawberry powder
Vanilla: add ½ teaspoon of vanilla extract
Caramel: add ½ teaspoon of vanilla extract
Melon: add ¼ teaspoon of vanilla extract

If you recreate this Melon Pan Toast recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Melon Pan Toast

Print Recipe

★★★★★

5 from 14 reviews

Melon Pan Toast — a quick and easy version of melon pan! Sugar cookie topping over a slice of perfectly toasted bread, SO GOOD.

Author: Lisa Kitahara
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 toasts 1x
Category: breakfast
Method: baking
Cuisine: vegan, gluten free, japanese

Ingredients

Scale

Original Version

2 slices of your favourite bread
2 tbsp raw cane sugar (24g)
2 tbsp vegan butter, melted (32g)
4 - 5 tablespoon cake flour (36g // or gluten free all purpose blend)

Healthier Gluten Free Version

2 slices of gluten free bread
¼ cup fine almond flour (28g)
2 tbsp drippy cashew butter (32g)
2 tbsp coconut sugar (24g)
2 tbsp maple syrup (40g)

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Instructions

Mix the cane sugar, vegan butter, and lesser amount of cake flour in a bowl until a sticky cookie dough forms. If the spead is too runny, add remaining flour 1 teaspoon at a time. Spread over two slices of bread. With a sharp knife, make hatch marks like melon pan. Sprinkle some more sugar on top (optional).
Toast in a toaster oven for 5 minutes or bake at 350 F for 8-10 minutes until crispy and slightly golden brown.

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for the original version.

Nutrition

Serving Size: 1 serving
Calories: 328
Sugar: 13.7g
Sodium: 260mg
Fat: 13.9g
Saturated Fat: 3.7g
Unsaturated Fat: 9.5g
Trans Fat: 0
Carbohydrates: 46.6g
Fiber: 1.3g
Protein: 4.6g
Cholesterol: 0

Keywords: melon pan, vegan, gluten free, cookie toast, melon pan toast

SAVE IT FOR LATER! ↓

melon pan toast on a white plate with pinterest text on top

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Melon Pan Toast (Quick & Easy)