Sunday, June 19, 2011

Milk Toast

I saw the words "milk toast" in several places recently, though I'd never heard of it before. Then I read a really interesting article devoted to milk toast in an anthology called Best Food Writing 2010. The article describes the dish as an old-fashioned "nursery food" that was the ultimate comfort food way back in the day. It calls for good white sandwich bread - not pre-sliced so you can cut the pieces really thick. This article prompted me to make yesterday's white sandwich bread and give milk toast a try.

I loved the milk toast and Steve went into a spiel about how it was his new favorite food and he wanted to eat it all the time, for real. It is the perfect snack for someone that loves bread casserole or soft boiled eggs on buttered toast. I didn't predict the flavor and texture before making it. It's really creamy like a custard but not eggy. Yum!

Here's how to make it:

Cut your bread thick and toast it well. Heat up some milk on the stove just to a boil. Spread a good amount of butter on your toast. Pour a little hot milk over it so it covers the toast plus a little around the edges. Sprinkle a tiny bit of salt and a good bit of pepper and eat.

Some recipes call for sugar and cinnamon instead of salt and pepper, or the butter melted into the milk, but that's the gist of it.


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