Milk Toast
Author Notes: Adapted from M.F.K. Fisher's milk toast recipe. —Sarah E Daniels
Serves 2
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2
thick slices of firm, hearty bread (like white or sourdough)
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2
cups creamy whole milk
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Butter, for toast
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Cinnamon and sugar or brown sugar, to taste
- Warm two bowls.
- Toast the bread well and butter slices generously.
- Cut the toast into cubes and divide evenly between the two bowls.
- Meanwhile, warm the milk until simmering and season with cinnamon and sugar as desired.
- Pour the warm milk over the toast and serve immediately.
- Eat like cereal.
- This recipe is a Community Pick!
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7 months ago Marie Nelson
My dad ate left over cornbread with cold buttermilk poured over it & a sprinkle of black pepper. My paternal grandmother used to give us what she called "coffee & bread" which was leftover biscuits crumbled in a heavy glassware tumbler, sprinkled with white sugar, & topped off with hot coffee. It was awesome. Neither of these were quite 'milk toast' but, the concept was the same.
almost 2 years ago GAM
Oh my goodness!! This brings back such memories!! It was a given that my Mom would make this for me and my siblings when we were sick. We recently lost our Mother so this is bringing back some much needed memories. Thanks!
almost 2 years ago Deb
I had completely forgotten about milk toast. Oh my gosh! I must be 45 years since I've had it, but I surely do remember it being one of the best things as a child after having been ill. Right or wrong, it was supposed to something that made you feel better and eased you back into eating regularly. Thank you for reminding of this treat :)
almost 2 years ago Nan
I did too...and got some very strange responses from those who didn't eat it or had heard about it. We actually put salt and pepper on the toast before the milk. A savory-ish twist to this sweeter variety. It really is delicious... Thanks for the trip down memory lane. :-)
almost 2 years ago Sarah E Daniels
Editorial Intern
Yes! I've read about versions that employ a more savory spice, or salt & pepper, but my taste buds are skeptical. One day I'll do it!
Glad you liked the recipe, Nan!
almost 2 years ago Kimberly J. Kerr-Keller
Used to eat this as a kid in tennessee. Thanks for knocking my head around!
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