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I Love Dark Burned Toast. How about You?

  • t

One of my favorite ways to make toast is to burn them up, I love the flavor darkness brings. Since I was a kid, I've always enjoyed the smell of burning toast in the morning.

English Muffins, got to look like hockey pucks.
Bagels, dark please!
Dark breads, even better to have a dark base them toast to a deep dark brown.
Thick Italian bread, a real favorite and yes burn it please!

Also, I like to slather them with cold butter and let it melt in. Sometimes I'll use jam but, most time just a good quality butter.

How about you? Are you a light toast person or a dark toast lover? What breads do you like to toast most? Do you enjoy butter only or adorn with jams etc?

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  1. ANything my mother burnt went to my best friends house. They happened to be Irish, are you?

    2 Replies
    1. re: JOHN45

      Hmm. Infiltrating to say H's family is from Ireland and all of them (including himself, when he would eat six slices for his "side" dish at breakfast) like their toast/bagels/English muffins very dark.

      1. re: JOHN45

        I'm not Irish but, I'll accept all burnt offerings!

      2. I must have crisp, but not burnt. Good bread needs only butter or butter and cherry jam.

        5 Replies
        1. re: LA Buckeye Fan

          Cherry jam, nice touch. What type of breads do you like?

          1. re: treb

            Sourdough is my favorite , but really anything ,

              1. re: LA Buckeye Fan

                Another lover of dark burned Sourdough here, broken up in spicy spinach soup.

                1. re: Kholvaitar

                  I like to dunk it in tomato soup.

          2. Dark toast, definitely. Very.

            All sorts of raised rye breads are tops.

            Butter of course. Jam, it depends. More on english muffins or white breads than other breads.

            1. Light toast to medium toast. Not dark toast, not me.

              2 Replies
              1. re: Chemicalkinetics

                Opps. Forgot to add. For toast bread, I think I like any bread. However, I really like to add butter to white toast bread. Adding butter to say toasted whole wheat bread does not work for me.

                Oh yes, I actually love English muffin, but you may not count it as bread -- not sure.

                1. re: Chemicalkinetics

                  When I was a kid white bread was all we had, I liked that the inside stayed soft with the outer crust dark and crisp.

              2. The darker the better in my book! My husband is horrified at the double-toasting I give English muffins and rye toast.

                3 Replies
                1. re: Njchicaa

                  My English Muffins have to be dark and crunchy. I like all the nooks that can hold lots of butter.

                  1. re: treb

                    And the only nooks I've found on English Muffins are those baked by Bays. Fork split of course.

                    1. re: RedTop

                      Definitely fork split, they got to be craggy.

                2. Dark, but not burned. Rye works well for me.

                  As pinehurst mentions up thread, just may be in the Celtic gene.

                  1. Very light.

                    With marmalade. Or as a bacon or sausage sandwich.

                    I'm common as muck when it comes to the breakfast bread - just bog standard supermarket sliced toast bread.

                    1 Reply
                    1. re: Harters

                      You like that white soft sliced bread. When I was a kid and toasted them real dark, I like that the center of the slice stayed soft, must be all that moisture in the bread.

                    2. Absolutely! A taste I picked up dorm my dad.

                      1 Reply
                      1. re: pikawicca

                        What are your favorite adornments?

                      2. I like 'em all, mostly. Except bagels, I don't like them toasted at all if they're good. The texture of a good bagel is too wonderful to toast.

                        4 Replies
                        1. re: EWSflash

                          Yea, I am of the fresh (still warm) bagel should never be toasted school. That's of the *real* type that goes stale quickly (like baguettes and hard rolls).

                          1. re: Karl S

                            yah, if they're warm out of the oven, I'll eat them plain, nothing on them. If they're a day old, toasted, burned please!

                          2. re: EWSflash

                            Another fan of the untoasted bagel

                            1. re: EWSflash

                              I could not agree more- good bagels don't deserve torture by toaster. Just good cream cheese. Yum...

                              1. The opposite here. Just enough so the edges crunch and warm enough so the butter melts

                                1. I like it just browned with a slight crisp but still some chew, same as bacon. Keep the jam away, I dislike both jam and jellies.

                                  1. Love dark/burnt. It astounds me what some folks consider 'burnt' as far as toast goes- it'll barely have any color on it and folks will be like OOO throw it out!

                                    3 Replies
                                    1. re: Meowzerz

                                      Throw it out, that would be terrible. A toast tragedy! Oh, and never scrap off the burnt char.

                                      1. re: treb

                                        Except when serving (accidentally) burnt toast to others... then I'll scrape off the char -)

                                        1. re: treb

                                          That is what my mom did. I can still hear the scrape, scrape sound of the butterknife on the burnt bits and thinking how sad it was that she was scraping off the best part.

                                      2. Almost forgot, I like Italian toast with fresh ricotta on top.

                                        1. A friend once told me she quit smoking by eating burnt toast. Who would've thunk it.

                                          As for me, I prefer my toast light-to-medium. Dry.

                                          1. I like my toasted things nicely medium. I do have two individuals in my family who want theirs only slightly dried out, like it's stale or something. They don't want ANY color; I don't see the point of dragging the toaster out for them!

                                            1. I play a Doctor on TV. .
                                              Have you been checked for Pica or Carbon defiency?
                                              I like my toast golden like my tan.

                                              10 Replies
                                              1. re: Beach Chick

                                                I must agree on the carbon deficiency thing. Tan like you, now how did I miss that!

                                                1. re: treb

                                                  'Carbon (the builder)
                                                  Indications of carbon deficiencies are lack of feeling, negativity, emaciation, criticism, melancholy. When carbon is lacking, vitality, vim, power, flesh, and looks suffer. Carbon is the basic element of cell birth and cell life. Principal food sources of carbon are fruits, grains, cheeses.'

                                                  Remember, I'm Swedish/Italian and I have dark olive complexion..hence, the 'golden one' hee hee

                                                  1. re: Beach Chick

                                                    Sounds like carbon could replace the 'blue pill' for some gents! Glad to hear the Italian was dominant on your complexion.

                                                    1. re: treb

                                                      So sledge, let's review your love for 'burnt' toast.

                                                      Do you like the toast so burned and blackened that the fire alarm goes off...do you have to move the toaster away from the sprinkler system?
                                                      Do you toast just before the smoke starts billowing out like a chimney..is that considered perfect?
                                                      Does your home smell like burnt toast?
                                                      Do you have your toaster outside?
                                                      Do you unplug the toaster before you stick the fork in to get the charcoal shreds of toast out so you don't get electrocuted?

                                                      I'm intrigued..

                                                      1. re: Beach Chick

                                                        Yes, my experience has taught me to close all the doors and cover the fire alarms.
                                                        I toast till I see a generous wisp of smoke wafting up from the red hot toaster. Check for degree of burntness and make necessary adjustments. Makes for perfect toast!
                                                        Love me the smell of burnt toast home and in restaurants.
                                                        Only a grill outside where bread and buns have been vigorously toasted, yes very dark!
                                                        Never unplug the toaster, too much effort. I'm living proof!

                                                        How did I score on my test?

                                                        1. re: treb

                                                          If you were my husband, I would have you build a little area outside of the home to your 'burnt toaster' shrine..
                                                          You wouldn't be having all the windows closed and stinking up the house with that carcinogenic polycylic aromatic hydrocarbons waifing thru the house...no friggin' way!

                                                          There are theories about the psychology of burnt toast..
                                                          You would probably make a good mediator or counselor.

                                                          I don't get it but if it makes you happy, then I am happy for you!

                                                          ; ^)

                                                          1. re: Beach Chick

                                                            Oh yah, a Burnt Toaster Shrine. what a manly idea! Did you build one for your DH?

                                                            1. re: treb

                                                              Per our CC&R's, there is only one shrine allowed per home and it would get in the way to the towering one I built in honor to my DH.

                                                                1. re: treb

                                                                  LOL. .
                                                                  Hope your DW has built you the towering shrine, dedicated to you..
                                                                  You deserve it!
                                                                  Guy that cooks and is funny too...priceless!

                                              2. Grandpa likes his toast BURNT. Grandma likes hers barely tanned. She always claims she's right, and picks on my grandpa for "doing it wrong". It's not a joke either.. she actually yells at him when he burns his toast, even after he repeatedly tells her "I'm not wasting bread; I actually like it that way!"
                                                She just doesn't get it.

                                                Me? I like it somewhere in-between, but more on the well done side. I, too, really enjoy the smell of burnt toast!

                                                2 Replies
                                                1. re: OhioHound

                                                  Burnt toast smell is like puppy bresth. You either love it or hate the smell. I love both personally

                                                  1. re: suzigirl

                                                    i love both.
                                                    but i like my toast medium to dark.
                                                    butter - and a good amount of it - so much so that it's ok if it squirts at me when i bite into it - is all it needs, though if there was some bitter orange marmalade on hand, i'd not shun it.

                                                2. Like toast & English muffins kinda medium. I'm like a VULTURE at the toaster with butter ON a spreader to grab toast as soon as it pops... has to be spread when toast/muffin is HOT!!

                                                  I'm VERY generous with the butter!! Maybe overly?? Late mil (I miss ya Ruthie) used to put little slits in top of toast so butter could REALLY get in.

                                                  Plain, LIBERALLY buttered to go with "dippy" over-easy eggs. If honey/jam... a little dab will do me.

                                                  3 Replies
                                                  1. re: kseiverd

                                                    Oh Yes, must butter when those babies are hot. I like the butter to melt in as well.

                                                    1. re: kseiverd

                                                      Uh-oh, let's see if anyone from the UK chimes in here...their toast must be crisp, not soaking in melted butter!

                                                    2. On the overcooked thread, dark toast was my favorite. And to this thread I'll add a very crisp pizza crust, roasted veggies with a nice char the dark bits on pork...but, enjoying dark toast, crisp with burnt ends is absolutely my favorite.

                                                      1 Reply
                                                      1. re: HillJ

                                                        Oh yah, my pizza crust has to be well done. i.e. crisp!

                                                      2. I used to include in my online dating profile that I like my toast burnt. That endeavor was a colossal failure ... but I do not attribute it to my toast preferences.

                                                        1 Reply
                                                        1. re: charmedgirl

                                                          You may get more compatible hits on this thread!

                                                        2. I despise burnt toast! My mother burned toast every morning at breakfast when I was a kid. For her self, she would scrape off the char over the sink, slather it with butter and set it on the side of her breakfast plate. For me, she just buttered the burn and the black ash would turn the butter into a black salve for burns! Poor toast! Poor me! But I ate the damned stuff because she promised it would make my hair turn curly... Did my hair EVER actually turn curly? Not until I bought a curly wig when I was 25!!! Have I ever mentioned that I suspect my mother may have secretly hated me????? (very big sigh)

                                                          1 Reply
                                                          1. re: Caroline1

                                                            Caroline1, you have my sympathy - I think our mothers were cut from the same cloth! I DO happen to have curly hair, thank goodness, or she would consider me to be even MORE inferior than she already does!

                                                          2. Burnt thin white toast from a crusty loaf, butter, lime marmalade. Food of the gods!

                                                            1 Reply
                                                            1. re: Peg

                                                              Lime marmalade sounds great, homemade?

                                                            2. Love burnt toast with lots of butter and sometimes pepper jelly. Or dipped in a nice runny yolk. Heaven

                                                              1. This is great, where have you all been? We should have a burnt toast flash mob!

                                                                1. I don't care for ruining fresh bread by toasting it or even warming it. Stale bread is great for toasting and it is only good (to me) if well toasted. Not quite black thru and thru, but good and dark. Otherwise what's the point?

                                                                  1 Reply
                                                                  1. re: Gastronomos

                                                                    Exactly, dark is quite flavorful.

                                                                  2. Brown to dark brown? Yes. Black? No. I'm not a fan of "lightly" toasted, though.

                                                                    2 Replies
                                                                    1. re: SaraAshley

                                                                      To me light toast is just a waste of good electricity.

                                                                    2. Browned yes, burnt no... I like my toast crispy, not flabby. But if it IS burnt I'll just scrape with the knife and it's good as new.

                                                                      1. I find burnt toast perfect for straining the cheapest vodka. I then put it in a decanter and tell folks not to touch it as it is a special smoked vodka from Estonia that is insanely expensive.

                                                                        And my bottle of Absolute stays untouched. While they sneak from the decanter.

                                                                        That is the only use I have ever found for blackened toast.

                                                                        1 Reply
                                                                        1. re: INDIANRIVERFL

                                                                          You mean you don't partake in that saturated 80 proof goodness? Could make an interesting drunk'n burned bread pudding.

                                                                        2. My Dunkin Donuts burnt bagel to order goes like this:
                                                                          Poppyseed bagel, only, burned pretty dark,
                                                                          cream cheese.
                                                                          (And the price with a medium coffee is a "special" combo price)

                                                                          When I go to a Dunkin Donuts where they don't know what "burnt" is, they are very shy about putting the bagel through their circular toaster again and again. But it would be hard to "over-do" the process, for my taste. My wife says, though, that most Dunkin Donuts stores probably don't want their whole place smoked up and smelling like burnt bagels- not good for business.

                                                                          I try not to be a pain to the counter people at Dunkin Donuts, but about 1/2 the time with all this, I have to return the bagel that is someone's version (not mine) of kind of dark,and get them to do another one that is burnt.

                                                                          4 Replies
                                                                          1. re: Florida Hound

                                                                            I think DD smells great when a bagel is getting it's just do. And yes, you'd have better luck in asking for a raw donut rather than getting the DD crew to burn something.

                                                                            1. re: Florida Hound

                                                                              Dunkin' Donuts has bagels???? Are they good ones?

                                                                                1. re: Karl S

                                                                                  The bagels I occasionally buy at Publix Supermarket deli/ bakery, or Einsteins Bagels, for example, are no better. They're fine. When Dunkin Donuts get the cream cheese and "burnt" to my liking, they are absolutely great by me. I bet somewhere on Chowhound there have been threads on 'the best bagels in the country' or something. But if someone was looking for a good bagel, I would put them on to Dunkin. Could do a lot worse.

                                                                            2. I love toast with burned black spots- especially Ezekiel bread. When I was a kid we didn't have a toaster so Mom made toast using the broiler in the oven. However, Mom was also making eggs, etc. and our lunches so the toast suffered the consequences. I've always loved it burned because that's how I always ate for 12-13 years. Mom's official cooking advice was always "oh, just scrape off the burned bit". Now she lives with me- she's disabled- and howls with laughter while I burn my toast 'cause that's how it's supposed to be!

                                                                              8 Replies
                                                                              1. re: PandaCat

                                                                                What a perfect story. A child well taught.

                                                                                1. re: PandaCat

                                                                                  That is exactly why I like burnt toast. Mom toast.

                                                                                  1. re: suzigirl

                                                                                    I like that "Mom toast". Can I borrow your phrase?

                                                                                    1. re: suzigirl

                                                                                      I always liked burnt toast to dip my egg yolks as well, tastes really good, gives the eggs character!

                                                                                    2. re: PandaCat

                                                                                      My brother used to tell a carrot story (still may be a tie-in here). He and spouse were newly married and he was very critical of how she made carrots. She tried and tried to make just simple cooked carrots, and my brother would advise, "but they're not like Mom makes them." One day, my sister-in-law accidentally burned the carrots and the brother was finally able to say, "Yeah! How did you learn to make them the way Mom made them? These are terrific!" (BTW, I was never a big fan of Mom's burned carrots.)

                                                                                      1. re: Florida Hound

                                                                                        Great story, Mom's are memorable aren't they.

                                                                                    3. I love burned toast so much that I don't even use a toaster (it never gets dark enough for me and I get tired of constantly pushing the bread back down, stamping foot, waiting impatiently). I use a little square wire doohickey that I bought at a Daiso store in California. It's apparently called a "barbecue net" - http://www.daisojapan.com/p-18235-bar...

                                                                                      Anyhow, I put this "barbecue net" directly on the front burner of my gas range (25k) and it's ready in about 30 seconds per side. Perfect!!! Totally burned on the outside but the inside is still soft.

                                                                                      My preferred bread is multigrain or sourdough and when it's nicely burned on the outside, I add butter, then peanut butter, then coarse sea salt. If I'm really hungry, I add a sliced banana before the sea salt. However, the banana must be sliced the long way. I cannot stand chasing little circles of banana around my toast (where it is sliding around on the melted butter and peanut butter).

                                                                                      This is a separate topic, I suppose, but coarse salt on ripe bananas is awesome.

                                                                                      17 Replies
                                                                                      1. re: MrsPatmore

                                                                                        Love your toasting method. I bet it is good with the soft bread middle.

                                                                                        1. re: suzigirl

                                                                                          My method is really just a rejuvenation of a very old method where slices of bread would be held before an open flame to become toasted (see this tool, for example, on eBay: http://www.ebay.com/itm/like/22100154...


                                                                                          I grew up in a 1780 farmhouse and we found quite a few weird things from prior occupants including a toast-holder that looked very similar to the eBay item. We made the best fireplace toast with it. Sadly, that was a long time ago, so I don't know what happened to the device. And, of course, now I live in FL with no beehive oven in the kitchen.

                                                                                          But the Daiso barbecue net laid on top of a gas cooktop produces generally the same type of effect (minus the smell of woodsmoke). And it's great for roasting peppers and all sorts of things that you want to char, e.g. super-duper charred globe eggplant, (dumped into foodprocessor with olive oil, salt and garlic makes an unbelievable dip); roasted red peppers; tomatoes, summer veg for salad, etc.

                                                                                          1. re: MrsPatmore

                                                                                            I need one of those. I have several fireplace sandwich presses. Now I want to collect these.

                                                                                            1. re: suzigirl

                                                                                              I'm going to let the Welcome Wagon folks at Colaflorizona know that this item should be included in the welcome basket!! Anything else that should be included? Oh, btw, we decided to buy a house in Colaflorizona as soon as we heard that between meal snacking was not only encouraged - it was mandatory! LOL ('cause you know that one of my favorite threads on CH is the "snacking" thread started by mamachef: http://chowhound.chow.com/topics/919862)

                                                                                              1. re: MrsPatmore

                                                                                                Yes. I love that thread. I am sure that you noticed that alliegator and i are frequent flyers on that thread. I love the toast fork being in the Welcome Wagon basket. And any good food related items in the basket would always be appreciated. Now to secure myself a property in Colaflorizona before the good ones are gone. And there is talk that Trader Joe's will be buying a place there.

                                                                                                1. re: suzigirl

                                                                                                  Suzigirl, you have brought up an EXCELLENT point. If Colaflorizona is a food utopia, will retailers (like TJ's, Wegman's, Penzey's, etc.) be allowed to conduct business in our food utopia? Or will we exclude them in favor of local farms and farmers, or kitchen gardens and backyard coops? Perhaps this needs to be a separate thread.

                                                                                                  1. re: MrsPatmore

                                                                                                    I think I would prefer local. And I already backyard garden and trade when i have extra or need things I don't grow( think tomatoes, herbs or pickles for lettuces and purple hull beans). But the decision should be up to miss alliegator. She is mayor of Colaflorizona.

                                                                                          2. re: suzigirl

                                                                                            Soft middles: This is an area of division among toast fanciers. The older school of thought places great emphasis on the proper hot-drying out of the bread before browning. Especially if the toast is used with soft eggs or other semi-liquid things (drying out greatly enhances the absorbing powers of the toast).

                                                                                            1. re: Karl S

                                                                                              I often dry out bread overnight for making French toast as it does absorb the egg better. When I'm toasting Italian bread, it's mostly dried out as it's always a day old.

                                                                                              1. re: treb

                                                                                                It will be even more absorbent if, rather than staling it that way (where the water doesn't leave the bread so much as help the bread crumb to crystallized), you slowly dehydrate it in a slow-moderate oven (like 275F) for about a half hour.

                                                                                              2. re: Karl S

                                                                                                That would explain why the butter and the peanut butter melt and form a swimming pool for my sliced banana, rather than sinking into the bread! Never made this connection, but now that you mention it, of course it makes perfect sense. Thank you!

                                                                                            2. re: MrsPatmore

                                                                                              whoa... i have daiso a couple blocks away from my office - i'm going to check this out, because even if i don't burn my toast, i still get impatient.

                                                                                              1. re: mariacarmen

                                                                                                Oh dear, Mariacarmen, what I would give to have a Daiso store nearby. My last trip to CA, I actually missed my flight back east due to staying too long at first Daiso and then the 99 Ranch. I hope this is not against CH rules to mention here since I'm now completely off topic, but if they have the tsukemono pickle press, by all means get one. I think I paid $5 or less at Daiso and it is identical to the ones sold online for $40+ (http://www.righttoolusa.com/p/Tsukemo...). Love me some quick pickles! And a great time of year to pick up a pickle press, too!!

                                                                                                BTW, not only does it make great quick pickles but also is the best tofu press that I've ever found! I use it for pickles or tofu at least 2-3x per week for several years now, and it's still like brand new.

                                                                                                1. re: MrsPatmore

                                                                                                  the one near me is an abbreviated version of the big one in Japantown - but it still has great things!

                                                                                              2. re: MrsPatmore

                                                                                                I like your approach, sometimes it takes many cycles in the toaster to get the results I like. I also have a good technique for an open faced broiled cheese that you make like. I take a slice of my favorite bread and lay a slice of cheese on top, stick under the broiler and wait till the bread gets burnt of the edges and the cheese puffs up real high to form a nice dark brown crust, yum. My uncle taught me that trick.

                                                                                                1. re: treb

                                                                                                  This is exactly how my mother made grilled cheese for her six children many, many years ago. I was the youngest. I didn't know that our oven was broken (only the broiler worked). With six kids running around, more often that not everything that came out was burned to a crisp. I thought that was the way that everyone made grilled cheese! I still like grilled cheese created with this method, but whereas my mother used white bread and "American" cheese, I prefer a hearty whole grain bread and either Swiss, Havarti, or Fontina cheese, although I will use Cheddar if that's all I have in the house. Sometimes a tiny smear of whole grain mustard under the cheese.

                                                                                                  1. re: MrsPatmore

                                                                                                    Same here, my uncle originally used white bread and American, yellow, cheese.

                                                                                              3. I worked for a gastro doctor that swore anything burnt was great for your gastro system! Your ahead of the game! Bravo.

                                                                                                1 Reply
                                                                                                1. I like my toast dark brown, but definetly not black and burned.

                                                                                                      1. re: Gastronomos

                                                                                                        What a thing of beauty, why the frown?

                                                                                                      2. I like it dark, but not black. I almost always return toast in restaurants to get it "toasted"
                                                                                                        I think they just walk by the toaster with the bread and call it done. No.

                                                                                                        1. Well,not truly burnt ash black,but VERY darkly toasted seeded rye bread,with salted butter...and once in a great while,schmaltz. Some of you will know what I'm kvell,er,ah,talking about.