Throw Back Thursday: Milk Toast Recipe

Morning everyone, I almost didn’t want to post today. I slept wrong last night and woke up with a severe crick in my neck, it’s at the nape of my neck and is very painful to sit in position to type. I took some pain reliever, just waiting for it to kick in.

Today’s post is, in my humble opinion, a winner! I didn’t grow up eating milk toast, in fact when I found the picture of the recipe at first I was a bit put off. One thought back to a Sunday morning when the ladies in my Sunday School class were talking about growing up eating milk toast. All I could picture was a piece of toast swimming in a bowl of cold milk, bland, and getting soggy. Not very appetizing to a young gal like me. This morning I wanted to see if I could revive a childhood favorite for some folks and give it new life! I hope you all give it a try if you’ve never had it before, and for those who grew up on it I hope you don’t mind the little addition I made to it 🙂

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Now this recipe will make a lot so keep that in mind if you aren’t going to be feeding a lot of mouths. I had to cut back the recipe severely since I was the only one willing to be the guinea pig this morning. I’m hoping that I can get the rest of the family interested in trying this sometime 🙂 It really did remind me of eating a thick creamy bowl of oatmeal just without the oats. It is truly a hearty dish and I can now understand why so many people have such fond memories of it!

milk toast 001    milk toast 003

Obviously I did not do a quart of milk, I used about 3/4 cup of milk in a small sauce pan and about 2–2 1/2 tblsps of cold butter over a medium flame(or medium heat). You could use less if you like, even I’ll admit that 3/4 cup of milk was a bit much.

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While the butter and milk got happy, happy, happy together I poured about three fingers width of milk (or 1/3 cup)  into a glass and added two heaping spoonfuls of flour to it. Whisk it together to get a thick consistency. This is a method I use when thickening sauces and stews. It was at this point it dawned on me that this recipe was going to be awesome!

milk toast 004    milk toast 005

After rereading the recipe picture and how some people like it with salt–n–pepper and some with a little sugar I had a light bulb moment. Cinnamon sugar. BOOM BABY! Into the sauce pan I added three tablespoons of cinnamon sugar I had leftover from yesterday when I made the snickerdoodle muffins (those were a huge hit btw).  Whisk it in and once the liquid comes to a boil pour in the flour milk, continue to whisk until the mixture has thickened.

milk toast 006

With one or two slices in the bowl begin to slowly pour the thickened “gravy” over the toast. Now I used a lower carb bread this morning, it’s not gluten free but it was better than the fully loaded bread. Feel free to use any bread you like, I’m sure this would be amazing with some cinnamon raisin swirl bread, oh how the possibilities are endless!

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For presentations sake I sprinkled another tablespoon of cinnamon sugar over the top! Time to commence eating 😀

milk toast 008    milk toast 009

You can see just how thick and creamy that milk sauce is, and it wasn’t overly sweet either which was another plus. You’d think with all the spoonfuls of sugar I had added it would be over the top sweet. Now if you’re not a sugar fan you can make this a savory dish for a quick dinner meal. I’ll have to try that and maybe add some chopped turkey sausage to milk gravy or some turkey bacon. This is definitely a keeper!

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See, even the turkey sausage went for a dip in the remaining gravy 😀

I would definitely add this to a weekly winter breakfast menu, it’s a great substitute for oatmeal, it would make a yummy frugal savory dinner option, and it’s hearty enough that you won’t feel like a swollen tick later on.

Milk Toast (with a twist)

2 slices of toasted bread

3/4 c milk (lactose free, skim, almond, whatever you have on hand)

2 tblsp butter

3 tblsp cinnamon sugar, or regular sugar

2 tblsp flour

1/3 c cold milk

Bring milk, butter, cinnamon and sugar to a boil. Whisk flour and milk together in a small bowl or glass and pour into boiling milk, whisking until the liquid has thickened into a gravy. Place one to two slices of toasted bread into bowl (or on a plate) and pour or ladle milk gravy over the bread. Sprinkle a little extra cinnamon sugar over the top and serve! Enjoy with bacon, cooked ham, or sausage.

As I mentioned above, this can be  made into a savory dish by adding some sauteed onion, garlic, a little thyme, basil, and crumbled sausage or beef that’s been cooked and well drained. Melt some cheese over the top and finish with a little dried or fresh parsley! Bon appetit!

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One thought on “Throw Back Thursday: Milk Toast Recipe

  1. Pingback: A TBT Celebration!!! | Night Owl Kitchen

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