Milk Toast

Creating a roux by mixing flour with cold milk before adding it to hot milk prevents lumps from forming, as the liquid keeps starch granules separated. The butter emulsifies into the hot milk, creating a rich, cohesive sauce that clings to the toast. Dipping toasted bread (rather than fresh) allows it to absorb the milk without disintegrating, as the Maillard reaction during toasting creates a firmer structure that holds up to liquid.