Sometimes I want something a little more complicated. Something that I can really get my hands in while in the kitchen. Something I can stir, or chop, or watch as it bubbles away on the stove.
And sometimes, I just need simple. Actually, most of the time these days, I just need simple. And it doesn’t get much simpler than this breakfast treat.
Not only is this simple, but it will totally revolutionize your morning toast routine. Three words:
Sweetened. Condensed. Milk.
Yep. For breakfast. Slathered on a thick slice of toasted brioche. Whoever it is that comes up with these recipes for the Rachael Ray magazine? Geniuses.
I actually don’t know where to buy brioche close to me, so I decided to make my own – just so that I could get the full effect of this recipe. And my bread got a little bit toasty brown on top. That is why it looks burnt in these photos, but believe me – it was absolutley delicious. And if you don’t have brioche, I tried it with regular bread as well, and it was also delicious. Maybe not quite as indulgent as the brioche, but then again, you probably shave off a ton of calories by using a slice of whole wheat bread instead of rich, buttery brioche. 🙂
So what are you waiting for? Get into the kitchen and give this a try!
- 1¾-inch thick slice challah or brioche
- ½ tablespoon butter, softened
- 1 tablespoon sweetened condensed milk
- Toast the bread. Spread with butter while still hot, then spread on condensed milk. Put it under the broiler until it is browned.
- From Every Day with Rachael Ray March 2012