The imagery that just came to my mind was terrible. Please forgive my dirty filthy mind. Move along, nothing to see here.
Ah, milk toast.
I teased y’all with the mention of an oven-cooked version.
Oooh, teasing with the milk toast. Teasers. Milk toast. Things that don’t go together. Sticks of butter going towards people’s mouths.
Geez, what the hell is wrong with me. As I SAID nothing to see here move along!
I must say, the oven-baked version had it’s merits…but was not so delightful to me as the stove-top version.
Make milk toast the stove-top way whilst it is chilly out.
As you dine you may think to yourself: milk toast, it’s not just for breakfast any more.
Or maybe: milk toast, it’s a way of life.
Or even: milk toast? Priceless.
Or some other cliche.
You WILL think these things.
Provided you like soggy toast.
Which you should.
But why should you take my word for it when I torture you with sexual butter imagery?
Try it for yourself and see.
And just in case you don’t feel like clicking over to my preferred milk toast style, here’s the oven-baked:
Milk Toast (oven version) adapted from Marion Cunningham’s brilliant The Breakfast Book
2 pieces of buttered bread
2/3 c. Almond milk
Turn yer oven to 350. Line a small loaf pan with nonstick foil and spray with nonstick spray, or butter. Just say yes. Put buttered bread in. Fold excess foil over to create a cover for your dish unless the pan you are using came with a cover in which case save the world and use that. Although you are going to recycle your used aluminum foil anyway, yah?
Bake this about 30 minutes. Slide into a plate and if you are feeling it add a sprinkle if sugar. Rarely am I not feeling it particularly after an evening that involved imbibing a sazerac. For the love of absinthe.
Now rinse that foil. Because you are going to recycle it. This is your chance to redeem yourself! And an aluminum can.