Broiled Toast

Today I’d like to introduce you to one of my very favorite foods: Broiled Toast. It’s exactly what it sounds like: toast cooked under the broiler in the oven instead of a toaster. It’s buttery and crispy on one side, still soft and pillowy on the other. Growing up it was the only way my family made or ate toast – I thought the toaster was made specifically and solely for the plain unfrosted Pop Tarts I was allowed to have on the weekends.

I didn’t expect to be writing a full on recipe post for it but a few people have told me that they’ve tried imitating what they’ve seen me do on Instagram and it didn’t turn out right. We can’t have that! I think it’s more ingredients than method because the method is so basic, but hopefully this post helps anyway.

I’m sure if you try it you’ll love it, and I doubt if you’ll want to make toast another way ever again. This could be my nostalgia talking, but I still believe it with my whole heart! The ingredients are incredibly important tho, so read on before you get started.

Broiled Toast Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Broiled Toast recipe:

• Sandwich bread: I grew up on Nature’s Own Honey Wheat, and that’s my preference for everyday sandwich bread even now. It’s a must for this Broiled Toast. I’ve tried this method with other kinds and never have the same success – it either crisps up weird or burns around the edges, gets soggy in the center, something. Nature’s Own browns beautifully, and doesn’t get greasy.
• Margarine: Y’all know that I love and never shy away from butter. For this, tho? It’s got to be Country Crock Spread. This is also what I grew up on so nostalgia is a factor, but also butter doesn’t work as well under a broiler. The toast will burn in places before others even begin to brown. You could use clarified butter but you’d need to like…mist it on the bread. Add a smidgen too much and the toast will be soggy and oily.

How to Make Broiled Toast

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Broiled Toast recipe:

• Preheat the broiler. If you like your foods super toasty like me, go ahead and adjust an oven rack on the highest slat. If you’re more of a golden brown individual, place it in the middle. The closer to the broiler the harder it will be to control the cook.
• Slather the bread (lightly tho). Arrange the slices of bread on a baking sheet. They can touch but they shouldn’t overlap. Using a butter knife spread a small amount of margarine all over the surface of the bread, making sure to hit the crust thoroughly. Start with less than you think you’ll need and add a bit more as needed. You’ll want to see the surface of the bread under the margarine layer – don’t add too much. Too much and it’ll soak through the bread.
• Broil under careful watch. Place the baking sheet in the oven and keep an eye on it. I swear it can go from brown to burned in 15 seconds flat. It should only take about 3-4 minutes for the toast to broil. Depending on how evenly your oven broiler works, you might need to rotate or turn the baking sheet to ensure even browning. Make sure not to stick your hand directly under the broiler when you do this.
• Serve immediately. I mean it. Like all toast I guess, it doesn’t take but a moment or two for it to go from cooking to cold. It’s still better than regular toast when it’s cooled, but the peak goodness is when it’s HOT.

What To Do With Broiled Toast

There are endless variations that you can make with this Broiled Toast recipe, so please feel free to customize yours to taste!  For example, you could…

• Simple Breakfast Sandwich. Spread some whipped cream cheese on the broiled sides, pile on a fried egg, and some sausage or bacon. Enjoy!
• Chicken Salad Sandwich. Yes, I love my croissant toast, but before I discovered it my favorite way to eat my Mom’s Chicken Salad was on this Broiled Toast.
• All on its own. I’ve been known to make myself 4-6 slices and eat them all standing up at the stove before I even turn off the broiler.

Here’s a Pinterest Graphic!

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