Toast

For other meanings, see Toast (disambiguation).

Toast is bread that has been browned by exposure to dry heat. This browning reaction is called the Maillard Reaction.

The usual method of toasting bread is by the use of a toaster, a small appliance made for that purpose. Bread may also be toasted under a grill (US: broiler) or in an open oven, lying on an oven rack. Toaster ovens are special small appliances made to be able to toast bread or heat small amounts of other foods.

Bread may also be toasted over an open flame. Special toaster utensils are made for this purpose.

Care must be taken while toasting bread to avoid burning it.

French toast is not toast in the usual sense, but is bread fried with an egg-mixture coating.

Toast is an important component of many breakfasts, and is also important in some traditional bland specialty diets for people with gastrointestinal problems such as diarrhea (such as the BRAT diet consisting of bananas, rice, apples (or applesauce), and toast).

Toast is most commonly eaten with butter or margarine spread on it, which ideally melt into the toast once spread. The French used to say that the English invented toast because their houses were so chilly, it was the only way to spread butter on their bread. Toast may also be eaten dry or with preserves or other toppings. Toast is sometimes used instead of fresh bread for making sandwiches.

Toasting is also a common method of making stale bread more palatable.

Bread is sometimes cubed and toasted, sometimes after being coated with seasonings, and then used in salads or other dishes. These bread cubes are called croutons.

Also see Jaffle, French toast, Melba toast, Toasted sandwich.