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Dessert

Cream Toast

Cream Toast is bread dipped in a warm milk, flour, butter, and cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cream Toast

Ingredients

Directions

Make the cream sauce

  1. Heat the milk in a saucepan.

  2. In a small bowl, mix the flour with a little cold milk to form a paste.

  3. Stir the flour mixture into the heated milk.

  4. Add the butter and cream, and keep the mixture warm on the stove.

Assemble and serve

  1. Toast the bread until golden brown.

  2. Dip the toasted bread into the cream mixture.

  3. Layer the dipped toast in a dish and pour the remaining cream over it before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base of the sauce that the flour thickens.
All-purpose flour
Thickens the milk into a smooth sauce as its starch swells when heated.
Butter
Adds fat and richness to the sauce, giving it a smoother mouthfeel.
Cream
Adds fat and richness, making the sauce thick and velvety.
Bread
Soaks up the warm sauce, providing the body of the dish.

The step that matters

Stir the flour mixture into the heated milk. Flour lumps form if it is added dry or unevenly dispersed. Mixing it first into cold milk to make a paste lets the starch separate, so it thickens the sauce smoothly when heated.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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