How to Make Toast: 14 Steps (with Images)

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How to Make Toast: 14 Steps (with Images)
How to Make Toast: 14 Steps (with Images)

In addition to being delicious, the toasts can also be used in various recipes. You can make breadcrumbs, super-easy snacks and even desserts with them and, on top of that, you still use that old bread that nobody wanted to eat. The process has no mystery, but it's good to be aware of some details in order not to let the bread burn and get the best possible result. Afterwards, just keep them neatly and eat them however you like!


Part 1 of 3: Cutting the bread

Oven Dry Bread Step 1

Step 1. Preheat oven to 120 °C

Before starting to prepare the bread, turn on the oven, so that it is warm when you receive the baking sheet. There is no secret to cutting bread and, as it is a very delicate food, you should bake it at the lowest possible temperature.

High temperatures make bread drier. If you want crispy toast or have cut it into larger pieces, it's a good idea to turn up the oven temperature. Just be very careful not to end up burning everything

Oven Dry Bread Step 2

Step 2. Cut the bread into 1 cm slices

If you are not using sliced ​​bread, you will have to cut it before putting it in the oven. For this, make as many slices as you want, trying to keep them a little less than a little finger thick.

  • A normal slice of bread is equivalent to 20 g of bread cubes or 30 g of breadcrumbs.
  • If you want to use loaf bread, go for it.

Step 3. Cut the bread into 1 cm x 1 cm cubes

Stack the slices on a cutting board and cut them again, this time into cubes, making vertical and horizontal lines with the knife. The cubes don't have to be the same as each other, but it's good to leave them more or less the same size.

  • Leave the bread crust. It doesn't affect the flavor of the toast, so you don't have to bother cutting everything.
  • 1 cm x 1 cm cubes are the perfect size to be used as fillings and in recipes that call for croutons and toasts. You can cut the bread however you like, but keep in mind that this affects oven time.

Part 2 of 3: Toasting and saving bread

Step 1. Spread the cubes on a metal baking sheet

Ideally, it should be very short and you should only make a layer of bread. It won't stick to the pan, but if you're scared, you can line it with parchment paper. Before putting it in the oven, check once more that there are no buns piled up.

  • If you can, leave a space between each piece of bread so that they are golden. Half an inch, whatever, is enough.
  • Spread the bread well, forming just one layer so that each piece receives the same amount of heat. If you have a lot, it is best to separate in more than one batch.

Step 2. After ten minutes in the oven, take a look at the toast

Place the pan on the center rack to improve air circulation. Due to the low temperature, it is very unlikely that the bread will burn, but it is always good to keep an eye on it and not bake for too long.

  • The exact time varies depending on the oven and temperature you are using. Also, larger pieces of bread take longer to make.
  • If you're using more than one shape, switch them around after about ten minutes. Before taking the bread out of the oven, see if it is ready or if it needs a little more time.
Oven Dry Bread Step 6

Step 3. As soon as the bread is crispy and golden, take it out of the oven

When ready, the toast will be very tough. If they are soft, it means they need a little more time in the oven.

If after ten minutes the bread is still too white and soft, leave it for another thirty, but don't forget to take a peek every now and then (so as not to burn)

Step 4. If the bread is still soft, turn it over and return it to the oven

Shake the pan to turn all the cubes and leave them in the oven for about five or ten minutes at the same temperature. During this time, be very careful that the toast doesn't end up burning.

If you're worried about burning the bread, leave it in the oven with the door off and the door open for about fifteen minutes. It is easier to turn the oven back on if necessary than to “fix” the burnt toast

Oven Dry Bread Step 8

Step 5. Take them out of the oven and let them cool for about ten minutes

When the bread reaches the perfect consistency, take the baking sheet somewhere in the kitchen with good air circulation to let it cool. Before storing or eating, wait until the toasts are cool to the touch.

If you have a cooling grid, count on it. This accessory is not essential, but it helps a lot, especially if you are in a hurry

Oven Dry Bread Step 9

Step 6. Store toast in sealed containers for up to a week

When storing the toast, you don't need to be particularly careful. As long as you have ziplock bags or lidded jars, that's fine. You can store the toast at room temperature or in the fridge, and it's a good idea to label the pots so you know when they've been made.

You can freeze the toast, extending its shelf life for up to two months, but don't forget to transfer it to a freezer-safe jar

Part 3 of 3: Using bread in recipes

Step 1. Make your own breadcrumbs

Put the toast in a small bag and take all your anger out on them, breaking them into powder, either with your hand, a meat hammer or a rolling pin. If you have a food processor, you'll have a lot less work (and less fun, too). Once you make the flour, you can use it in various recipes.

  • You can use it to make meatballs or a meat roll, for example. It leaves the meat very juicy and with a lighter and fuller texture.
  • You can also put it in many other dishes, such as macaroni and cheese, a classic American series recipe, or to bread chicken, for example.

Step 2. If you want to use the toast in a meat filling, cook it with a nice broth

Use that stale bread to make a delicious filling with far fewer preservatives than purchased. To do this, just season the bread with herbs such as sage and thyme before putting it in the oven. After roasting it, moisten it with a chicken stock seasoned with onion and celery. This stuffing is great with turkey and other types of meat and fish.

  • Add about ¾ teaspoon of thyme and sage, ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Grease a baking sheet with 2 tablespoons of olive oil and mix the bread well.
  • Don't overdo the broth, as the idea is just to moisten the bread. One cup is usually enough, but it depends more on how much bread you are using. Be careful not to overdo the liquid, leaving the toasts soggy.
Oven Dry Bread Step 12

Step 3. Make toasted croutons for soups and salads

When cutting the bread into cubes, remove the skin, then season with melted butter, garlic and Parmesan. If not, just toast it as usual and add it to other dishes for a different texture.

Croutons look good in dishes like onion soup and creamy soups, but no one will judge you if you eat them straight, anyway

Step 4. Make a classic bread pudding to soothe worms

To make it, the ideal is to use a sweeter bread, such as brioche, passing it to a pyrex after cutting it into cubes and baking it. Once that's done, mix an egg with the spices you want, pour over the bread and let it rest for fifteen minutes. After this time, return to the oven and bake until the bread is golden and the mixture hardens.

  • If you want even more flavor, mix 5 beaten eggs with 1 cup sugar and ¼ cup milk. If you want, also add cinnamon, nutmeg and vanilla.
  • When the pudding is done, it will be very moist and spongy and you can serve it with a sugar syrup or berries to make it even tastier.

Step 5. If you want a delicious breakfast, enjoy the stale bread and make French toast

To do this, cut it into thick slices, about a finger thick. Then pass them in a mixture of egg and spices and fry them with butter over medium heat until golden. To finish, bake until they are golden and firm and serve with whatever syrup you want.

  • You can moisten the bread in a mixture of 2 beaten eggs with ½ cup of milk, vanilla and cinnamon. If you think you're missing (or left over) something, don't be shy and customize the recipe however you like!
  • French toast is best made with egg-based breads such as brioche. Avoid white loaves or those that have lots of holes.


  • When baked in the oven, toast is very tasty, unlike bread that is hard by nature.
  • It is easier to make toast with stale bread than with freshly baked bread.
  • If you want to store the bread cubes without complications, keep the bag of a loaf of bread and close it tightly so that the toasts do not wilt.
  • If the place where you live is very humid, you may have to bake your bread longer. To do this, turn off the oven and leave the bread inside overnight.
  • Moisture is the arch enemy of toast, so it's a bad idea to store it in the fridge unless it's in a tightly closed container.
  • The type of bread doesn't matter much unless you want to make a sweet dish. In this case, prefer wholegrain bread, rye or Italian bread to make the recipes even tastier.


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