Toast bread recipe

 

This over-baked Kastoast is a wonderfully simple but exceptionally aromatic dish that shines especially with its incredibly creamy cheese sauce. The photo clearly shows how the golden yellow layer of cheese flows gently over the crispy edges of the toast, creating a perfect interplay of crispiness and seediness.

1.

This recipe is reminiscent of a French-inspired kaesetoast, but combines the uncomplicated preparation of a classic kitchen idea with a particularly rich texture.
The basis is a thick, slightly sweet milk toast, which remains crispy on the outside and soft on the inside. The sauce consists of butter, flour, milk and rich cheese – a kind of light bechamel sauce that, together with melted cheese, develops a velvety soft consistency. A touch of dried chews rounds off the aroma and gives the toast a fine Mediterranean touch.
Ingredients for 2 large toast slices
For the cheese sauce:
20 g butter
20 g flour
200 ml milk, lightly warmed
100 g of grated cheese, e.g. B. Gouda, Emmentaler or Mozzarella
1 small pinch of salt
1 small pinch nutmeg
Optional: a little pepper
For the toast:
2 thick slices of milk toast or briochetoast
1 Essloeffel butter to brush
Dried herbs, e.g. B. Oregano or parsley
Preparation – Step by step
1. Prepare the base
Place the toast slices on a baking tray and brush lightly with butter. This ensures that the toast becomes particularly crispy when baking on the edge, while the middle remains soft and juicy.
2. Make the cheese sauce
Melt the butter in a small saucepan over medium heat.
Rouch the flour and sauté for about 1 minute until a light flour sweats are formed.

Slowly add the warm milk under constant iron until a smooth, thick sauce is formed.
Store the grated cheese until it has completely melted and the sauce has a creamy consistency.
Season with salt, nutmeg and optionally a little pepper.
The sauce should be thick, smooth and creamy

– she must not become too fluid so that she sticks well to the toast.
3. Baking the Toast
Spread the cheese sauce on the toast slices. Make sure that the surface is completely covered, as the sauce runs slightly when baking and adapts perfectly to the shape of the slice.
Sprinkle with dried crembresses.
4. Baking
Preheat oven to 200 degrees top and bottom heat.
Bake the toast slices for 10 to 12 minutes, until the surface turns golden yellow and the cheese visibly throws bubbles.
For a lightly browned surface you can put the toast under the grill for the last 1 to 2 minutes.
5. Serve
Let the toast cool off for a short time, so that the cheese sauce attracts lightly and not immediately zeT.ippe-n you go to the photo to show the full-time recipe

 

2.

This recipe is reminiscent of a French-inspired kaesetoast, but combines the uncomplicated preparation of a classic kitchen idea with a particularly rich texture.
The basis is a thick, slightly sweet milk toast, which remains crispy on the outside and soft on the inside. The sauce consists of butter, flour, milk and rich cheese – a kind of light bechamel sauce that, together with melted cheese, develops a velvety soft consistency. A touch of dried chews rounds off the aroma and gives the toast a fine Mediterranean touch.
Ingredients for 2 large toast slices
For the cheese sauce:
20 g butter
20 g flour
200 ml milk, lightly warmed
100 g of grated cheese, e.g. B. Gouda, Emmentaler or Mozzarella
1 small pinch of salt
1 small pinch nutmeg
Optional: a little pepper
For the toast:
2 thick slices of milk toast or briochetoast
1 Essloeffel butter to brush
Dried herbs, e.g. B. Oregano or parsley
Preparation – Step by step
1. Prepare the base
Place the toast slices on a baking tray and brush lightly with butter. This ensures that the toast becomes particularly crispy when baking on the edge, while the middle remains soft and juicy.
2. Make the cheese sauce
Melt the butter in a small saucepan over medium heat.
Rouch the flour and sauté for about 1 minute until a light flour sweats are formed.

Slowly add the warm milk under constant iron until a smooth, thick sauce is formed.
Store the grated cheese until it has completely melted and the sauce has a creamy consistency.
Season with salt, nutmeg and optionally a little pepper.
The sauce should be thick, smooth and creamy – it must not become too fluid to stick well to the toast.
3. Baking the Toast
Spread the cheese sauce on the toast slices. Make sure that the surface is completely covered, as the sauce runs slightly when baking and adapts perfectly to the shape of the slice.
Sprinkle with dried crembresses.
4. Baking
Preheat oven to 200 degrees top and bottom heat.
Bake the toast slices for 10 to 12 minutes, until the surface turns golden yellow and the cheese visibly throws bubbles.
For a lightly browned surface you can put the toast under the grill for the last 1 to 2 minutes.
5. Serve
Let the toast cool down briefly so that the cheese sauce tightens slightly and does not disintegrate immediately. Then serve warm.
Tips T.ippe-n on the photo to

Show the full-time recipe

 

3.

This recipe is reminiscent of a French-inspired kaesetoast, but combines the uncomplicated preparation of a classic kitchen idea with a particularly rich texture.
The basis is a thick, slightly sweet milk toast, which remains crispy on the outside and soft on the inside. The sauce consists of butter, flour, milk and rich cheese – a kind of light bechamel sauce that, together with melted cheese, develops a velvety soft consistency. A touch of dried chews rounds off the aroma and gives the toast a fine Mediterranean touch.
Ingredients for 2 large toast slices
For the cheese sauce:
20 g butter
20 g flour
200 ml milk, lightly warmed
100 g of grated cheese, e.g. B. Gouda, Emmentaler or Mozzarella
1 small pinch of salt
1 small pinch nutmeg
Optional: a little pepper
For the toast:
2 thick slices of milk toast or briochetoast
1 Essloeffel butter to brush
Dried herbs, e.g. B. Oregano or parsley
Preparation – Step by step
1. Prepare the base
Place the toast slices on a baking tray and brush lightly with butter. This ensures that the toast becomes particularly crispy when baking on the edge, while the middle remains soft and juicy.
2. Make the cheese sauce
Melt the butter in a small saucepan over medium heat.
Rouch the flour and sauté for about 1 minute until a light flour sweats are formed.

Slowly add the warm milk under constant iron until a smooth, thick sauce is formed.
Store the grated cheese until it has completely melted and the sauce has a creamy consistency.
Season with salt, nutmeg and optionally a little pepper.
The sauce should be thick, smooth and creamy – it must not become too fluid to stick well to the toast.
3. Baking the Toast
Spread the cheese sauce on the toast slices. Make sure that the surface is completely covered, as the sauce runs slightly when baking and adapts perfectly to the shape of the slice.
Sprinkle with dried crembresses.
4. Baking
Preheat oven to 200 degrees top and bottom heat.
Bake the toast slices for 10 to 12 minutes, until the surface turns golden yellow and the cheese visibly throws bubbles.
For a slightly browned surface can

Put the toast under the grill for the last 1 to 2 minutes.
5. Serve
Let the toast cool down briefly so that the cheese sauce tightens slightly and does not disintegrate immediately. Then serve warm.
Tips for a perfect result
The thicker the toast, the creamier and more full-bodied the end result.
Mozzarella provides for strong thread pull effect, Gouda for mild taste, Emmentaler for spicy touch.
A little garlic powder in the sauce gives an aromatic depth.
If you like it more intense, you can replace some of the cheese with Parmesan.