Milk Toast
Milk toast is a plain bowl of buttered toast under hot milk, and it is built for anyone who needs something gentle to eat. This version follows M.F.K. Fisher's An Alphabet for Gourmets, where she wrote it for the ill, weak, old, very young or weary. The details matter: freshly toasted bread, milk held just below a boil, and a warmed, deep bowl that keeps everything hot until the last spoonful.
Instructions
Warm the milk in a saucepan until it just reaches a simmer, with small bubbles at the edge but no hard boil. If you are using cream, stir it in with the milk.
While the milk heats, toast the bread so it is fresh and hot, then spread each slice generously with sweet butter if butter is allowed.
Warm a serving bowl that is deeper than it is wide, so the toast stays hot and sits well under the milk.
Break the buttered toast into pieces in the warm bowl and pour the steaming milk over it. The milk should be hot but not boiling.
Sprinkle a little salt and pepper over the top and serve at once, before the toast turns fully soft.
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