4,441 toast recipes

Great on toast of waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.

Pressure cooker orange cheesecake: mandarin segments on top after inverting, with a whole wheat crumb base and silky orange-sauced finish. Steamed dessert that skips the water bath drama.

An elegant French toast with a touch of lemon, for a company brunch.

Crockpot applesauce walnut cake baked individually in canning jars. Warmly spiced single-serve dessert with cinnamon, clove, and toasted walnuts, slow-cooker style.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

Three-layer coconut cake made effortless with cake mix and instant pudding, loaded with shredded coconut and toasted pecans for tropical flavor and tender crumb.

Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.