A classic French toast uses essentially three ingredients: egg, milk, and bread — with vanilla and cinnamon added for sweetening and flavor. Recently I tried a recipe by the renowned chef Jacques Pépin which substitutes vanilla ice cream for the milk, eggs, and vanilla. Genius! And divine! You can watch me make it here.
I recently learned of another hack for making French toast without eggs. And this one uses butter, sugar, light cream, and condensed milk on top of shokupan, or Japanese-style milk bread. (For inspiration I watched Lookcatchu on YouTube and Feelgoodfoodie on TikTok.)
So what’s the advantage to making Milk Toast as opposed to French Toast? Well, for one, you don’t need eggs. It’s also fast and simple to make. And honestly, it’s delicious! (Of course it is — it’s smothered in butter and condensed milk!)
But is it better than classic French Toast? It just might be!
Easy 4-Ingredient Milk Toast
- Frying pan non-stick if possible
- 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
- 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.
2 thoughts on “Milk Toast”
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.
Gonna cook this on weekend!