Toast With Condensed Milk & Butter Recipe

Bring the butter to room temperature if possible (soft but not melted) so it spreads easily. If using cold butter, you can lightly warm it for 5–8 seconds in the microwave.

Preheat a skillet over medium heat or set your toaster to medium-high. If using a skillet, butter one side of each bread slice lightly (about 1/2 tbsp per slice). If using a toaster, do not butter before toasting; butter after toasting.

Toast the bread until golden and crisp: in a skillet, place buttered side down and cook 1.5–2.5 minutes until golden, then flip and toast the other side 1–2 minutes (for slight crisp). In a toaster, toast until medium golden (2–3 cycles depending on your toaster).

Immediately after toasting, while the bread is still hot, spread the remaining butter (if you buttered only one side earlier) over the top of each slice so it melts into the crumb. Use about 1/2 tbsp total remaining divided between slices.

Spoon condensed milk over the warm buttered toast. Use about 1 tablespoon per slice (2 tbsp total). Spread gently with the back of the spoon so a thin, even glaze covers the surface. If you prefer a more drippy layer, leave it pooled toward the center.

If using banana, arrange banana slices on top of the condensed milk layer. Sprinkle a small pinch of ground cinnamon or a light dusting across each slice if desired.

Finish with a tiny pinch of coarse sea salt over both slices to balance sweetness and, if using, scatter toasted sesame seeds for crunch and aroma.

Serve immediately while warm so the butter and condensed milk are slightly runny and the toast is crisp at the edges.