Best Buttered Toast Recipes

BUTTERED-PECAN FRENCH TOAST WITH BOURBON MAPLE SYRUP

Steps:

• For the buttered pecans:
• Place a rack in the upper third of the oven and preheat to 350°F.
• Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
• In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
• For the french toast:
• In a medium bowl, whisk together the eggs and milk.
• In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
• In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
• Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
• In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
• For the bourbon maple syrup:
• In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
• To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

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 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.

TOMATO TOAST WITH BUTTERED SHRIMP

Steps:

• Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
• Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
• Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
• Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.

GARLIC TOAST HOT BUTTERED CHEERIOS™

Steps:

• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in Parmesan cheese, garlic powder and salt. Add cereal; mix well.
• Microwave uncovered on High 3 to 4 minutes, stirring every minute. Serve warm or cool. Store tightly covered at room temperature.

SPICY SHRIMP RéMOULADE ON MOLASSES-BUTTERED TOAST

Steps:

• For molasses butter:
• Using fork, mix all ingredients in small bowl to blend.
• For remoulade sauce:
• Mix first 12 ingredients in medium bowl.
• Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
• Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

SPICY SHRIMP REMOULADE ON MOLASSES-BUTTERED TOAST

Steps:

• 1. For molasses butter, mix all ingredients in small bowl to blend.
• 2. For remoulade sauce, mix first 12 ingredients in a medium bowl.
• 3. Preheat oven to 425.
• 4. Spread molasses butter lightly over bread, arrange in single layer on backing sheet and bake until bread begins to firm up, about 10 minutes.
• 5. Remove from oven and allow to cool.
• 6. Mix shrimp into remoulade sauce.
• 7. Top toast rounds with shrimp mixture, sprinkle with chives and serve.

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 TRIANGLES

Steps:

• Preheat the oven to 425 degrees.
• Spread the bread slices on a flat surface and brush them on one side with butter. Stack the slices and cut off the crusts of each. Cut the slices diagonally in half to make triangles.
• Arrange the triangles, buttered side up, on a baking sheet. Place in the oven and bake five minutes. If the triangles are not sufficiently browned, you may turn them over and continue baking one or two minutes or to the desired degree of brownness.

GARLIC TOAST HOT BUTTERED CHEERIOS™

Steps:

• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in Parmesan cheese, garlic powder and salt. Add cereal; mix well.
• Microwave uncovered on High 3 to 4 minutes, stirring every minute. Serve warm or cool. Store tightly covered at room temperature.

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.

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.