Best Francis Ray Hot Buttery Sweet Milk Toast Recipes

MILK TOAST

Steps:

• Gather the ingredients.
• Toast the day-old brioche bread in the toaster. Softer bread can be toasted longer so it can hold up to the milk in the bowl. Firmer bread can be lightly toasted.
• Generously butter each slice.
• Using a serrated knife, cut the toasted bread into bite-sized cubes.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• In a small saucepan, warm the milk just to simmering.
• Place the toasted bread cubes in a bowl and top with the warmed milk. Sprinkle with the desired amount of cinnamon sugar. Enjoy immediately as you would a bowl of cereal.

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.

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.

BUTTER PECAN FRENCH TOAST

Steps:

• Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
• In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
• One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
• Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
• To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
• Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
• Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.