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Dec 10, 2006 11:26 PM

Best toast you can make at home (split from Midwest Board)

Since I rarely go out for breakfast, I rarely get toast in a restaurant (and I usually hate what I do get: soggy and made from mass-market toasting bread). That's the drawback of liking a truck-stop breakfast.

But I love the toast at home.

My favorite breads for toasting are the pain pave from A Toast to Bread, ciabiatta from Saint Agnes, and almost any dense loaf of nutty goodness from Natural Ovens in Manitowoc, WI.

I have a daughter addicted to garlic, so we make a lot of bruschetta. Riffing on the garlic, I have my favorite peanut butter application: toasted bread scrubbed with garlic, spread with a light film of creamy peanut butter, then topped with slices of tomato and a sprinkle of kosher salt. Heaven. Then, I have a fondness for a thin layer of liverwurst spread on good raisin toast. Don't knock it til ya try it! Some thin-sliced red onions on top are good as well. As for the sweet stuff, it's hard for me to knock a good orange marmalade. The marmalde is also a nice accompaniment to game pate on toast.

Dang. Now I am thinking toast for an evening snack.

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  1. Wow, peanut butter+garlic+tomatoes? And raisins+liverwurst? Good golly you're adventurous.

    I'm far less adventurous. I like my toast with peanut butter and sliced bananas. Or, with nutella. Or, with a bit of butter and vegemite. Yum.


    2 Replies
    1. re: The Dairy Queen

      Think of Thai food when you think of peanuts/garlic/tomatoes. Wonderful marriage of flavors there.

      Also, I'm a Finn by ethnicity and there's a wonderful Finnish dish of liver, rice and raisins (a casserole) served with lingonberries.

      Same flavor mixes, just on toast! And yes, I am very used to the raised eyebrows! :)

      1. re: cayjohan

        When you put it that way, the marriage of flavors make complete sense. I have a friend who puts catsup on his mac & cheese and explains it by saying cheese+tomatoes is a perfect match, no?


    2. I like mine with whatever bread I baked recently, toasted, then spread with strawberry jam, cottage cheese, and liberally sprinkled with black pepper.

      3 Replies
      1. re: Euonymous

        That sounds good, too, though, I wouldn't have thought of adding pepper on my own.


        1. re: The Dairy Queen

          The pepper is key, and really makes it much better.


        2. re: Euonymous

          mmmm. i love cottage cheese and black pepper on toast. i'll have to try it with jam next time.

        3. Try your favorite toasted bread with a good amount of cream cheese, and drizzled with honey. A quality lightly toasted bagel would be ideal.

          4 Replies
          1. re: Cheese Boy

            I have a cookbook from the 30's called " The Best Toast I Ever Tasted." Yup, a whole book devoted to what you could cook to serve on toast . The folks on the cover are eating toast with their heads cocked jauntily to one side with their pinkies extended. Toasters were a swanky, expensive item beginning in the 20's and 30's. Toast was considered very elegant.

            I have been making the famous Bittman bread lately and the toast is fab.

            1. re: missclaudy

              Yes, I was wondering when somebody was going to tout BitLayBread toast. I just ate some with some sharp cheddar and think it's the best toast I've ever had. Great with butter, jam, toasted cheese...huzzah for this bread.

              1. re: missclaudy

                Wow, I'd love to have this book! Is it a vintage, or a nostalgic reprint?

                1. re: cayjohan

                  1939. Put out by Bond Bread. It's one of those paper cookbooks given to people to promote products. Check ebay every once in a while.

            2. Let us not forget that favorite from yesteryear - cinnamon toast. Make yourself an eggnog with banana in it, and you've got breakfast.

              1 Reply
              1. re: Sharuf

                mmmm homemade bread toasted with butter, cinnamon, and brown favorite

              2. So, what kinds of things are in the Best Toast I Ever Tasted cookbook? I can't help but be curious. Do tell.

                I am rather fond of a couple of kinds of toast:

                - New York or Vermont cheddar cheese on whole wheat bread
                - organic salted butter (Hope Creamery) and jam on WW bread

                My favorite bread for toast right now is the Multi-grain from the Birchwood Cafe in Minneapolis.

                I think I would like the liverwurst on good raisin bread. I will have to try that.