Diners at the Bâtard, an upscale restaurant in Tribeca, NYC can enjoy a dessert dish called milk bread, “A Christmastime treat from Germany,” says the September 1, 2014 issue of the New Yorker. The article goes on to describe this milk bread as having crème-brûlée crackles with innards like French toast or the texture of iced donuts.

New Yorker_Food & Drink

My German-Swiss Grandma Longenecker’s milk bread was much simpler. In fact there were only two ingredients: Milk and toast, probably with a little butter. Picture a bowl of warm milk and pieces of toast snippled up making a kind of stew. And she called it milk toast, not milk bread, serving it as a balm for belly aches or whatever else ailed us.

Another milky treat Mother served in the winter-time before school: Hershey’s hot cocoa with buttered toast for dipping. Yes, we dipped the toast in cocoa, inhaled the chocolate fragrance as the warming lump slipped slowly down our throats. Reinforcement for the cold walk to the bus-top. Uh-um, good!


Do you have any milk with bread images in your memory bank? Any other cool weather warm-up recipes to share?

Coming next: 10 Things Our Family Did/Didn’t Do on Sunday