In my family, if I offer breakfast toast with coffee or tea, everyone assumes that I’m in “lazy mode”. But no one can say that with a toast like this.
Split a whole crusty loaf in half. Generously spread the bottom with a mixture of butter, cream cheese, cheddar, chili flakes, salt, pepper and parsley. Bake. Then broil. Cut and serve. Oh my goodness, the breakfast toast experience will never be the same again. In fact, if I say “toast” after today, this is probably what everyone will expect to see on the breakfast table.
This creamy cheesy toast must be served within a few minutes after it comes out of the oven while the sides and bottom of the bread are crisp (the inside will be wonderfully soft, thanks to the amount of butter used) and the topping is hot and gooey.
Not your ordinary breakfast toast
- 1 loaf crusty bread uncut
- 1/4 cup butter softened (not melted)
- 1/2 cup cream cheese softened
- 1/2 cup sharp cheddar cheese grated
- 1 generous pinch chili flakes
- 1 generous pinch salt
- freshly cracked black pepper
- 1 to 2 tablespoons finely chopped parsley
- Preheat the oven to 425F.
- Lightly butter a baking sheet (or line with non-stick baking paper).
- In a mixing bowl, stir together the butter, cream cheese, grated cheddar, chili flakes, salt, pepper and parsley.
- Split the loaf horizontally. Reserve the top half for something else (I’m making soup tonight and I’ll use it for croutons).
- Spread the butter-cheese mixture evenly on the lower half of the loaf. Cover loosely with foil and bake in a preheated 425F oven for about 7 minutes to toast the bread.
- Next, we melt and brown the topping. Open the oven door, remove the foil (use tongs!), switch the oven setting to “broil” and continue cooking the toast until the butter-cheese topping is bubbly and lightly browned, about five minutes.
- Transfer the toast to a cutting board and cut the bread into slices about two inches wide.
- Transfer the breakfast toast to plates and serve at once.