To make any of these toasts, think of the bread as a vehicle for yum.
Cut good quality, soft, white bread (such as brioche or challah or Oaxacan pan de yema) into generous slices.
For Cinnamon Toast: (Europe)
Spread bread generously with room temperature butter and then sprinkle with cinnamon sugar. Toast in a toaster oven or under the broiler until golden brown. Serve hot.
For Nutella Toast (Italy)
Toast bread lightly, spread with room temperature Nutella. Serve warm.
Chocolate, Olive Oil, Salt Toast (Spain)
Lightly coat the bread with olive oil and toast the bread. Chop semi-sweet chocolate chips into smaller pieces. Sprinkle over the toast and add a small sprinkling of Kosher or sea salt. Toast or broil until the chocolate is melted. Serve hot.
Banana Bread (USA) Spread with sour cream. Any banana bread tastes better with a covering of crème fraiche or sour cream.
Toast with Butter and Jam (Great Britain) Toast the bread until golden brown and while still warm spread generously with butter. Serve with jam.
For Peanut Butter Sugar Broil (A childhood favorite served as a special holiday treat.)
Lightly toast the bread. Spread generously with room temperature peanut butter and then sprinkle liberally with white sugar. Broil until the edges are dark brown and the sugar in the middle is melted. Wait a bit to eat or you will never forget this burn. Serve warm.
Avocado Toast (Australia)
Toast until golden brown. Add softened butter and then a generous spread of mashed avocado with a sprinkling of salt. Add any other tastes such as zatar, paprika, pomegranate seeds. Serve room temperature.
Butter and Sugar Bread (Oaxaca) or Toast (India)
Spread bread generously with butter or ghee (clarified butter).. Sprinkle with sugar--the more the better. Broil or toast until golden brown, or leave the bread uncooked. Serve hot or at room temperature.