Haley Rowe-Kadow

Lemon & Sugar Milk Toast

Seems a little silly to write a full-on recipe for toast but here we are. This recipe was born from my own deep desire for something sticky & sweet RIGHT NOW. Nothing like butter, sugar, bread, and lemons to start the day. A Frankenstein crossover of bread pudding and a lemon sugar crepe.
  • Milk Bread
  • Lemon
  • White Sugar
  • Demerara Sugar
  • Butter
  1. First things first, In a nonstick pan over medium heat 1 tablespoon of butter with a generous sprinkle of white sugar. This is your caramel. Don’t worry about waiting until your mixture looks like a proper caramel, go ahead and throw a slice of your milk bread in the pan. The caramel will form as your bread toasts. 

  2. Once the first side of your toast is carmelized flip to the other side. Add more butter and sugar if your pan is looking a little dry. You want to get both sides of your bread golden brown with a nice caramelized crusty exterior.

  3. Once you’ve got both sides nice and golden brown transfer to a plate.

  4. Grab a Microplane and zest a lemon directly over your toast. Then cut the lemon in half squeeze one of the halves onto your toast. It seems like a lot of lemon juice but this is an important step- Not only will you get the proper tang and balance (balancing out the fatty butter, and the sweet sugar) It gives your toast that custardy quality that we’re going for.

  5. Sprinkle with Demerara sugar and serve!
This is stupidly simple and stupid yummy. I want a stack of 10 every morning.