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It Started with Milk Toast

Toasting is the best, baby.

I love toast. Have they made a Toast perfume yet? Because I want some. It's one of my favorite smells. So many things are better toasted--nuts, bagels, pound cake, cheese. Toasted people are not good, but you get the gist of the concept.

I toast because I like crunch and deepened flavor. Which I've decided is because I'm American. Europeans like mild, soft food, like madeleines. (Note to self: try toasting madeleines.)


The go-to choice for bread that's a day or so past its prime (or 17 hours after a baguette came out of its oven) is to slice and toast it.

If I were a real go-getter, this is where I would conduct a scientific comparison of toasters and toaster ovens and investigate rumors that it's possible to toast with an Instant Pot. Then I would have affiliate links to the ones I liked so that I could get a tiny bit of cash if you bought one. Oh well. And you can check Cook's Illustrated, which rated two-slice toasters in 2013 and toaster ovens in March 2011.

Use whatever appliance you usually toast with to make Milk Toast. (I have decided to cap the names of recipes, just in case you are the type of person to wonder.)

My mother made this for us when we felt crummy.

Milk Toast

1 slice of bread

1/2 cup milk, warmed

Butter or margarine

Spoonful of sugar

Heat the milk to very warm (no need to boil). Toast the bread. Butter the bread. Place the toasted, buttered bread into a bowl (a shallow soup bowl that means you don't have to break the toast is nice). Sprinkle the toast with sugar. Pour the warm milk over the buttered, sugared toast. It's like a prose poem.

My kids hated this when I made it for them, but I started too late. My older brother, on the other hand, still eats it as a bedtime snack.

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