Milk Toast

Just add milk? Yeah, and sugar, and a little butter. ๐Ÿ™‚

Milk toast on a wood cutting board drizzled with condensed milk condensed milk on a woo

Easy 4-Ingredient Milk Toast

Ooooh, I think this milk toast might be better than french toast.
5 from 1 vote
Cook Time 10 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Servings 1
Calories 557 kcal

Equipment

  • Frying pan non-stick if possible

Ingredients
 
 

  • 2 slices bread Milk bread is my favorite.
  • 2 tbsp. butter, salted room temperature
  • 1 tsp. sugar
  • 4 tbsp. light cream Substitute any milk you like.
  • condensed milk optional

Instructions
 

  • Heat a non-stick pan on medium-low heat.
  • Butter both sides of the bread, reserving 1 tsp. of butter.
  • Add 1 slice of bread to the pan and sprinkle with sugar. Top with the other slice of buttered bread and press lightly.
  • Use a spatula to check for browning and adjust the heat if needed.
  • Pour half of the cream on the bread and a splash into the pan. Swirl the pan to soak up the cream.
  • Flip the toast once the cream has absorbed into the bread.
  • Pour the remaining cream onto the bread and into the pan. Swirl and allow the cream to soak in.
  • When the milk toast is golden and all of the cream is absorbed, add the remaining butter and swirl to coat.
  • Cut into bite-sized pieces and drizzle with condensed milk (optional). Serve immediately.

Notes

This recipe is inspired by lookcatchu.

Nutrition

Calories: 557kcalCarbohydrates: 33gProtein: 8gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 129mgSodium: 475mgPotassium: 144mgFiber: 2gSugar: 8gVitamin A: 1339IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Keyword condensed milk, milk, milk bread, milk toast, toast
Tried this recipe?Let us know how it was!

1 thought on “Milk Toast”

  1. 5 stars
    I watched this video the other day and I was curious if it would taste as good for me. Oh my goodness this is delicious! It tastes similar to a cheese danish, but way better.

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