Toast bread slices in a convection microwave?
Toasting bread involves the Maillard Reaction and requires a dry heat.  Toasters and toaster ovens (and conventional ovens) use radiant heat.  Convection ovens use convection, as the name implies, and this is most certainly a dry and very even heat; the question is whether or not a convection microwave actually provides a true convective environment, like a high-end convection oven.

And that's where the problem generally lies.  Convection microwaves (AKA microwave convection ovens) are not usually true convection ovens.  They use a combination of microwaves and convection currents, which will quickly cause steaming and inhibit the Maillard reaction.  This isn't really a problem with, say, chicken, but it's a big problem with bread.  You'll have many of the same problems you'd have with a regular microwave - the bread will burn before it toasts.

What you really want is a microwave toaster oven.  They exist, and are often very cheap.  If it doesn't actually bill itself as being a combination microwave/toaster oven, then it's not going to be very good at toasting.