Best Brunch Toast Ever

June 30, 2015


I have written about being sick before.  About how I cannot eat anything for a couple weeks, and then there is an emergence, after watching hours and hours of Food Network and Cooking Channel, where weeks of inspiration pour out into the kitchen.  I have done that before.  And the results were well worth the wait.


Alas, not much has changed.  Again, I was sick.  Again, I ate saltines day after day, and more yogurt than one can imagine.  Again, I spent my days watching food television, welcoming repeats so I can memorize the gist of the recipe without breaking out the laptop and finding it online.  And again, I was inspired by one of those recipes to make my first dish out of sickness.


We know that toast is all the rage.  You can find avocado toast, and ricotta toast, and cream cheese and honey toast, and every toast imaginable these days.  And they are delicious.  But I am about to introduce you to the easiest (yet so impressive-seeming) brunch toast imaginable.  It is so good that I could only name it the best brunch toast ever!


I mean, it an already buttery and rich bread, slathered with butter and condensed milk, broiled until it all caramelized together, and if that’s not enough, it is finished off with a sprinkle of sea salt.  Come on, people!  This toast is so good that I almost want to get sick again so I can see what other yummy things will eventually come out of it.


Best Brunch Toast Ever

Remember this butter that I whipped up?  I cannot help but think that this would be incredible on this toast.  But, I chose to forego the extra work this time, and still wound up with this sweet/salty caramelized, dulce de leche, best toast ever.  But, you know, even that has the potential to be even better!

brioche buns, sliced in half (the number of halves is up to you! the amount of other ingredients will simply change accordingly)

softened butter (1 tablespoon per slice of bread)

sweetened condensed milk (1 tablespoon per slice of bread)

sea salt, for sprinkling

Preheat oven to 350.  Line a baking sheet with aluminum foil, and spray with cooking spray.  Lay the halves of the brioche on to the baking sheet.  Spread a tablespoon of softened butter evenly on each of the halves.  Place in oven and let toast for about 5-7 minutes.

Take out of oven.  Turn on the broiler.  Spread 1 tablespoon of condensed milk on each of the toast halves, making sure that it is even, and stays on the bread.  Place the tray under the broiler, and let it heat up and caramelize, about 5 minutes.  Take out of the oven, and sprinkle with sea salt.  Let cool slightly and serve.


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