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Please read all the way through first:
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The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quantity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
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Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
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Add 1 TSP of butter into the stove pan of milk immediately.
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Add 1/4 TSP of salt to the stove pan of milk and stir.
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Add 2 TBSP of sugar, stir until dissolved.
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Have the last TBSP available for preference at end.
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You should understand that the milk will scorch if you don't stir when it gets close to boiling.
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Toast the three slices of white bread to the darker setting without burning.
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If toast becomes burnt, replace and try again/ It's very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt-- but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don't toast it this dark but as far as you can take it, is best.
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Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
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Butter the toasted bread lightly but into all area's of the darkened but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
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Lightly salt the buttered toast on the buttered side into all area's of the toast & this is necessary.
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Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
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Pull apart your toast by hand and drop 'gently' into the top of your served hot milk without forcing it down to much.
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What your striving for is an even mixture of milk and toast/ You don't want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
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Lastly, you must again lightly salt your bowl of hot milk and toast.
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It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
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Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it's ready.
