Toast Custard

This is a standard favorite at our house, and a fun way to use up a loaf of Mark's homemade English Muffin Bread too.

Toast Custard

2 cups milk
1/3 cup white sugar
3 TBSP. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 TBSP. butter
English Muffin bread, sliced, toasted, and cut into dipping strips

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Serve warm with English toast for dipping.

Microwave Method: Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Whisk in butter and vanilla. Pour into serving dishes and serve warm with English toast for dipping.