I assume it has something to do with the toast changing the temperature of the air around it, and the air’s ability to hold moisture changing, in turn. But if I’m remembering my mediocre science education correctly, hot air can hold more humidity, so is it caused by the displacement of the (relatively) cool air around the toast, losing its humidity? I’m perplexed.
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The toasting of bread drives moisture from the surface as it heats up. When the surface is hot and dry enough it starts to brown so you get the classic toast look. This is why two day old bread toasts better than fresh.
If while it is hot, you put it on a cool surface the moisture still being driven off will condense on the cool surface. This can ruin a nice piece of toast by making one side soggy. Try standing the pieces on their end while cooling so you end up with toast that is firm and crisp on the outside and moist in the centre. Yum.
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