MilkToast Recipe

Milk ToastAfter the earlier article Life Is Like A Box Of Chocolates, I got to thinking about Mother’s “famous” concoction to give us whenever either of us had a stomach-ache and needed to “rest our stomachs.” Yes, the dreaded “Milk-Toast.” I was really curious about how it should be made properly, assuming that Mother’s recipe was not exactly correct.

I did some reading and found a recipe for Milk -Toast. It actually sounds pretty good. All too often the major missing ingredients from Mother’s “recipes” were:

  • patience to follow the directions
  • willingness to measure any item
  • interest in hygiene or food storage safety (milk often sat out, unrefrigerated, for hours at our house)

So I am going to make this recipe and see how it turns out. I enjoy improvising and trying out different versions of a recipe. I especially enjoy putting my own special touches on the food I make. However, in the case of our mother, “special touches” all too often turned into food poisoning.

This apparently is actually a good recipe for when someone is feeling unwell. Or even just in search a quick and tasty rainy day treat. It sounds a bit like bread pudding, which I quite enjoy!


  • Butter
  • 4 slices white bread or 4 slices whole wheat bread, toasted
  • 2 cups milk
  • 1/4 cup raisins (optional)
  • 1/4 teaspoon salt (or sugar!)
  • Cinnamon, if desired


  1. Butter the toast and place in two soup bowls.
  2. Heat the milk with the raisins and salt.
  3. Simmer for a minute or two, till the raisins plump.
  4. Pour half the milk mixture over each serving.
  5. Sprinkle with cinnamon, if desired.

This recipe is for two servings, which if you’ve been “resting your stomach” all day you might need.

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