I know nothing about your different butters. We eat it salted or unsalted lol especially in Brittany, its large quantities of salted butter.

I like my toast well done, cooled, with cold butter and Oxford thick cut marmalade.

I like my toast well-browned, buttered and a bit of jam or marmalade.

crisp with bacon, lettuce and tomato!

Just under burnt. With lots of salted butter, and sometimes,though not often, with grape or strawberry jam. That is, if you mean regular toast from a toaster.

I usually just fry a piece of bread,both sides,in buttah until lightly golden. That is what passes for "toast" in this house.

Pretty much the same as amylou's just under burnt with lots of salted butter. Every once in a great while, I'll add a little Splenda and cinnamon.

Madonna

I don't put anything on toast unless I am using it for a sandwich, and then I put mustard on one piece and Habanero mayonnaise on the other. If I am eating it with an omelet, I leave it plain - no butter. If I go to a restaurant, I have to make sure that they do not put butter on my toast.

My only other use for toast is for eating Brie, although I usually use flatbread instead.

I like mine light brown, buttered while still warm with strawberry jam or orange marmalade. Sometimes butter with cinnamon sugar. I don't care for toasted bread sandwiches, unless open-faced. I usually scrape the roof of my mouth..

Brown and crisp. I hate the pale lukewarm bread that passes for toast in most restaurants.

I love corn flakes and toast, lol, and of course with bacon and eggs. I only put strawberry jam on the very last piece of toast when I'm eating bacon and eggs.

Pretty much with just (salted) butter and no jam. I also like the brown "Prairie" bread I get at Sprouts toasted with avocado and a little sea salt.

I like mine with just a bare bit of golden color. And just enough butter or margarine to cover crust-to-crust without making it soggy. But I love my bacon fried crispy-crunchy. DH likes his toast just this side of burned with just a scraping of butter, but his bacon what I consider half-cooked. Aren't we a pair?! :-P

Made with sourdough bread, golden brown, hot and slathered with butter. Or peanut butter or avocado.

Never understood the UK fashion for cold toast. Like drinking warm beer. Wrong, just wrong!! Cold or leftover toast at my house gets frozen....to be made into breadcrumbs at a later date.

That would be nice... One reason I don't much care for eating breakfast out is the toast is always just lukewarm at best - and then only if you eat it as soon as your plate gets set down.

I like my toast nicely browned, generous amount of salted butter while it"s still hot and if I'm not eating it with anything sweet, raspberry, blackberry or peach jam.

Edited to add my absolute favorite: homemade wild plum jam

Plllog, I used to live a block from Ship's Restaurant in Culver City on Overland, which had a toaster at each table. That Ship's is now a Starbucks, and I have not been back since it changed ownership. I used to go there frequently for breakfast when I lived in Culver City, and I liked having hot toast that I made myself at my table. It also made it easier to make sure that it had no butter on it.

I like my toast medium, and I also like it cold, which is how I eat it with Brie. I absolutely never put jelly, jam, or anything sweet on toast and I do not eat peanut butter either. I do eat almond and cashew butter, but not on toast.

I'm in the heavily browned camp. I used to like slathering toast with butter while it's still hot, but now I prefer to let it cool a bit before spreading lightly with butter. I think toast gets a bit soggy when buttered immediately. However, I don't care for the toast and jam/jelly combo unless I'm in the mood for marmalade. It can take me over a year to get through a jar of jam/jelly, including marmalade.

Medium well fully buttered. When we go out we order the toast toasted and the hash brown crispy (Elvis style)

We get to go out for breakfast for the first time tomorrow! SO excited!

We only venture out for a meal 1x per month for breakfast (want to keep out of the house cleaner's way) and 1x for lunch (fav burger place is 3 blocks away and we have to limit ourselves!)

Exactly, Lars. Ships. I think it was Old Mr. Shipman who wanted the toasters, but it could have been Mr. Shipman the younger.

Stayed once at a hotel along the northern California coast......think maybe Little River. there was a toaster at every table at breakfast.
I like my toast medium....but as I usually make all my own bread, I notice that bread with milk in it toasts lots faster.....and I have to remember to adjust the toaster. with butter and often something sweet.

White or seeded rye toast, dry (gave up trying to butter it long ago when I found it was more trouble to try to spread cold butter on warm/hot toast than it was worth), medium browning with honey, the cinnamon apple jelly that my DIL makes or a big spoonful of Smuckers Orange Marmalade (which I also occasionally use when cooking boneless pork chops). But that's just me...

My usual toast of choice is buttered then toasted. Occasionally, I will toast the bread and then spread with butter while the bread is still hot.

I like lightly toasted. DH likes his darkly browned so the toaster is never on the right setting when I want toast. Which isn't really often, he eats more toast than I do. I don't much like it cold at a restaurant and will often order toasted English muffin with a breakfast, those seem to arrive at a better temperature.

Occasionally I'll make cinnamon toast, I don't often use jam or jelly but certainly don't dislike either. Can't remember the last decade I had peanut butter ;0)

This reminds me of when my DS told his son that the pale toast was "raw toast". I like mine well-done with peanut butter in the morning.

I only eat rye toast and I like it very toasted. The toaster is on the dark setting. DH likes his toast the same way so it works out well.

I like a slice of cheese on my toast with tomato and avocado. DH likes peanut butter and jam or peanut butter and smooshed berries.

Sprouted whole wheat bread slightly toasted, kerrygold butter salted. Occasionally honey too. Eaten hot.

I have been trying to improve my sourdough skills recently. I have several very dense loaves sliced in my freezer. More recently I did manage to make lighter loaves. The dense ones taste good but I have to toast them carefully or they get rock hard.

I like toast warm with salted butter or a drizzle of olive oil and gomasio. I really dislike jams and jellies. Recently I had part of a thawed jar of pesto to use up and spread that on toast. I liked that so much that I thawed another jar. Occasionally I pile cinnamon sugar on my toast as a treat.

I went to school in Montreal in the 80s. I remember going to a restaurant where there were a variety of breads, spiced butters, topping and toasters. We created and toasted our own greasy combinations. I liked the going there but the adult post pandemic me wonders about hygiene.

I'm with John Liu. Turn it into a BLT!

Ok, I like mine golden brown, not burnt, still warm, with salted butter, no sugary additives - don't want jam or jelly. But I can get behind a quality cream cheese spread over... and if available, a slice or two of smoked salmon wouldn't be amiss...

I'm in the camp of dark toast - my DH calls it burnt. Slathered with salted butter (any brand) and topped with orange marmalade, especially if it is seedy rye, cut in half. He likes his squishy toast, like barely waved over the heat, tons of butter and whole, not cut. It gets very interesting when company comes and sees the weird toast. They usually like it medium, thin spread of butter and that's all. I suppose they'd want it cut into triangles or "toast points" too. I guess that is why bread is sold in sliced loaves - everybody gets to choose.

I was inspired by some of the comments to make something I haven't had in years ... Cinnamon/Sugar toast. It didn't taste like I remembered. The dog shared it with me and she thought it tasted fine :-)

I'm currently staying in a very remote place with limited access to a small grocery, so I've had to get creative. The other day, breakfast was toast spread with cottage cheese and cherry preserves. It was delicious. Also, I've never had a toaster. I just toast bread under the broiler.

Edie, the cinnamon toast my mother taught me when I was a kid was an ersatz pastry, rather than "toast". Maybe that's what you would like? Lightly toast egg bread or white bread. Spread immediately with enough butter that the surface is damp. Sprinkle evenly but thinly with white sugar. Sprinkly liberally but not enough to mound up and taste barky with ground cinnamon. I think the stronger Saigon (cassia) cinnamon is better for this than the subtle Ceylon (vera) cinnamon that's better for cooking/sauces. Anyway, put your sprinkled toast under the broiler, not too high (protect the crust!) until it bubbles all over. Eat while warm and gooey on top and crunchy on the bottom.

Before I make buttered toast, I melt a cube of unsalted butter in a custard cup in the microwave so it’s ready to brush onto medium browned toast. If I don’t use all the butter, I’ll store the cup it in the refrigerator to reheat for another day. My favorite breads for toast are seeded rye and baguettes. For the latter, I use one of those thin bamboo skewers to aid in removing it from the toaster. Occasionally, I do spread jam on toast but not in combination with butter.