Servings: 1 person
Ingredients
- 2 slices sandwich
- ½ tbsp condensed milk (to your taste)
- ¼ cup fresh milk (60ml, 4 tbsp)
- 1 tbsp butter
Instructions
- Take two slices of bread and spread condensed milk on one slice, then press them together to form a sandwich.
- Melt 1/2 tbsp butter over medium-low heat in a skillet. Pan-fry the sandwich with butter until both sides achieve a golden brown color.
- Sprinkle 2 tbsp of milk, with half on the bread and half in the pan. Cook the toast on medium-low heat until the bread absorbs the milk completely.
- Carefully flip the toast and repeat the process with another 2 tbsp of milk. You'll need a total of 4 tbsp (1/4 cup) of milk for two slices of the sandwich.
- Once the pan is milk-free, add 1/4 tbsp butter. Toast the bread with the sandwich on low heat until it becomes crispy on one side. Flip it again and toast the other side with another 1/4 tbsp butter.
- Serve the milk toast hot, accompanied by some fruits, and perhaps drizzle some more condensed milk on top. Enjoy!
Notes
- In my experience, 1/4 cup (or 60ml) of milk works perfectly for two slices of sandwich toast – just enough to avoid sogginess.
- Avoid pouring all the milk at once. The toast needs time to absorb the milk; if it stays soaked for too long, it could end up overly soggy on the outside.
- Toasting the sandwich at the end is important for achieving a moist interior and a crispy exterior.
- Upgrade the flavor by swapping out fresh milk for half & half or evaporated milk.
- For a vegan twist, easily replace regular milk with plant-based alternatives such as almond or oat milk, and switch condensed milk for the vegan-friendly condensed milk.
Tried this recipe?Let us know how it was!