Best 10 Milk Toast Recipes

CUBAN CAFE CON LECHE & TOASTADA CUBANA (CUBAN COFFEE & MILK & CUBAN TOAST)

Steps:

• 1. If you have an Expresso coffee maker follow the instructions and make about a half cup of expresso coffee or as it is sometimes called demi-tas coffee. I have also purchased an on the burner expresso coffee maker. Looks like a little coffee pot. They are relatively inexpensive about $8.00 or $10.00. The smaller ones will make 2 demi-tas cups of expresso coffee and the larger will make 4/6 demi-tas cups of expresso. Can be purchased at any Latin food store or grocery also can be purchased in any Italian grocery store.
• 2. After you have made your expresso coffee set aside do not add any sugar, Heat your milk to the point of almost steaming do not boil. Add the few grain of salt stir with a spoon and add all of your expresso coffee. Stir well and then add your sugar about 4 tablespoons. Stir again and taste to see if it is sweet enough for you. Some people don't like it to sweet and other's like it sweet. That's up to your taste. Can be drunk as is or accompanied with hot Cuban toast; or a full breakfast. Enjoy
• 3. Cuban Toast: Split a large loaf of Cuban bread or French or Italian bread horizontally and butter each side. Then close the halfs and butter the outside on both sides. Put into a hot sandwich press, or a George Foreman grill as I do or a panini press, or a hot griddle with a heavy weight to press on top of the toast, such as a cast iron pan. toast about 1 1/2 minutes on each side. When crispy and golden on both sides remove to a dish and cut diagonally. Serve with your hot Cafe con Leche. Delicious; Enjoy

FRENCH TOAST WITHOUT MILK

Steps:

• Beat eggs in a mixing bowl. Add sugar, vanilla extract, cinnamon, and nutmeg; mix.
• Preheat a skillet over medium-low heat and melt butter.
• Dip slices of bread into the egg mixture, ensuring both sides are covered. Cook 2 slices at a time in the skillet until golden brown, about 4 minutes per side. Serve warm.

COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP

Steps:

• Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20-30 minutes. This will help the bread absorb the coconut milk without sogging out.
• While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10-12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
• Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
• Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3-4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
• Arrange toast on a platter. Top with pineapple pieces and syrup.

COCONUT MILK FRENCH TOAST

Steps:

• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
• Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
• One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
• Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
• Serve with assorted toppings.

MILK TOAST

Steps:

• Combine milk, sugar, and vanilla extract in a medium saucepan over medium heat; bring to a boil.
• Divide milk evenly into 3 bowls. Tear toast into bite-sized pieces and distribute evenly amongst bowls. Sprinkle with cinnamon.

VEGAN FRENCH TOAST WITH COCONUT MILK & BANANA

Steps:

• Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
• Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.

MILK TOAST

Steps:

• Butter the toast and place in two soup bowls.
• Heat the milk with the raisins and salt.
• Simmer for a minute or two, till the raisins plump.
• Pour half the milk mixture over each serving.
• Sprinkle with cinnamon, if desired.
• GET WELL SOON!

CHOCOLATE (MILK) FRENCH TOAST

Steps:

• Beat the eggs in a mixing bowl and add the chocolate milk to it.
• Beat until well mixed.
• Pour this into a pie plate.
• Put half the butter or margarine (1 tbsp.) in a skillet and heat over medium-high heat.
• Dip one slice of the bread into the egg mixture and turn the bread over to coat the other side.
• Place the coated bread in the skillet and repeat with antoher slice.
• Cook until the bottoms are browned and then turn the slices with a spatula and cook until the other side is browned; remove to a serving plate.
• Put the remaining butter or margarine in and repeat the cooking process.
• Sprinkle with powdered sugar and top with cherry pie filling or syrup if you like. (I like whipped cream)!

FRANCIS RAY HOT BUTTERY SWEET MILK TOAST

Steps:

• Please read all the way through first:.
• The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quantity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
• Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
• Add 1 TSP of butter into the stove pan of milk immediately.
• Add 1/4 TSP of salt to the stove pan of milk and stir.
• Add 2 TBSP of sugar, stir until dissolved.
• Have the last TBSP available for preference at end.
• You should understand that the milk will scorch if you don't stir when it gets close to boiling.
• Toast the three slices of white bread to the darker setting without burning.
• If toast becomes burnt, replace and try again/ It's very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt-- but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don't toast it this dark but as far as you can take it, is best.
• Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
• Butter the toasted bread lightly but into all area's of the darkened but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
• Lightly salt the buttered toast on the buttered side into all area's of the toast & this is necessary.
• Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
• Pull apart your toast by hand and drop 'gently' into the top of your served hot milk without forcing it down to much.
• What your striving for is an even mixture of milk and toast/ You don't want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
• Lastly, you must again lightly salt your bowl of hot milk and toast.
• It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
• Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it's ready.

BROCCOLI FRITTATA WITH TOMATO TOAST AND BANANA MILK

Steps:

• Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
• Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic and drain.
• Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more.
• Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil.
• Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk.