Skip to main content
Main

Cream Toast

Cream Toast is toasted 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
Jump to recipe ↓

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the cream sauce

  1. Heat the milk in a saucepan.

  2. Mix the flour with a little cold milk until smooth.

  3. Stir the flour mixture into the heated milk.

  4. Add the butter and cream.

  5. 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. Place the dipped bread in a dish.

  4. Pour the remaining cream over the toast 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 cream sauce.
Flour
Thickens the milk into a smooth, lightly bodied sauce.
Butter
Adds richness and fat to the sauce.
Cream
Adds richness and a smoother, creamier texture to the sauce.
Bread
Soaks up the sauce and provides the base structure of the dish.

The step that matters

Mix the flour with cold milk until smooth. Starch clumps into lumps if it meets hot liquid directly. Blending it first with cold milk separates the granules so they disperse evenly and thicken 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.

More cream toast recipes

Cheese 6Tomato 5 See all 93 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes