Buttered Toast Recipes

QUICK GARLIC TOAST

Steps:

• Spread butter on one side of each slice of bread. Cut each slice in half; place plain side down on a baking sheet. Sprinkle with garlic salt and Parmesan cheese. Broil 4 in. from the heat until lightly browned, 1-2 minutes.

BUTTER MILK TOAST - KIDS BREAKFAST RECIPES

Steps:

• Mix butter, sugar, vanilla, milk in a bowl.
• Apply it over bread slices.
• Cover it up and toast on a pan till golden brown.
• Serve.

BUTTERED WILD MUSHROOMS ON TOAST

Steps:

• Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
• Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

MAKE-AHEAD GARLIC TOAST

Steps:

• Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
• Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
• Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

BUTTERED TOAST

Steps:

• Preheat the oven to 375 degrees. Trim the crusts off four thin slices of loaf bread. Leave the slices whole or cut each slice (to serve as a base for certain savories such as angels on horseback, deviled chicken livers and so on) into uniform rectangles.
• Melt one tablespoon of butter and butter the bread on both sides. Arrange the bread pieces on a baking sheet and place in the oven. Bake six minutes or until lightly browned on the bottom. Turn the pieces and continue baking one or two minutes longer until browned on the second side.

BUTTERED TOAST AND JAM PUDDING

Steps:

• Preheat oven to 450 degrees. Butter bread on one side and arrange in a single layer, buttered side up, on baking sheets. Bake until deep golden, 7 to 10 minutes. Meanwhile, butter a 4-by-8-inch loaf pan and spread jam in an even layer on bottom.
• Reduce oven to 350 degrees. Cut toast in half and arrange, cut sides up, in pan. In a medium bowl, whisk together eggs, egg yolk, and sugar.
• In a small saucepan, combine milk, cream, vanilla, and salt and heat over medium until just warm; whisk into egg mixture. Slowly pour over toast (being careful not to disturb jam layer); let sit 30 minutes. Bake until toast is deep golden brown and custard is set in middle, 1 hour. (Loosely tent with foil if overbrowning.) Let cool completely on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter.

BOO'S SMOKY CHICKEN PATTIES ON BUTTERED TOAST

Steps:

• Heat a large nonstick skillet over medium high heat.
• Place chicken in a bowl and add the smoked paprika, grill seasoning and parsley to it. Using a hand held grater or microplane, grate the onion into the chicken. (Boo liked onion juice and its flavor, but she did not like big pieces of onion). Add the garlic (Boo LOVED garlic!) and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, like Boo, you can adjust the seasonings accordingly. Drizzle the chicken mixture with about 2 tablespoons extra-virgin olive oil and form 4 large thin patties then place them in the pan. Cook patties 5 minutes on each side. Toast bread slices and spread liberally with softened butter. Serve patties on buttered toast with some chopped dark greens.

BUTTERED TOAST BREAD SAUCE

Steps:

• In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
• Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
• Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
• While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
• Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.