Toast Crunch

• 1 cup half-and-half
• 1/4 ounce dried chamomile or earl grey
• 1 can sweetened condensed milk
• 1 stick unsalted butter, softened
• 4 thick slices of bakery white bread
• sugar
• brulee torch

1. Warm half-and-half almost to a simmer. Turn off the heat and add chamomile or Earl Grey.
2. Steep, covered, for 10 minutes, then strain.
3. Sweeten with condensed milk to taste.
4. Set this aside to serve with the toast.
5. Spread 2 tablespoons of butter on each slice of bread.
6. Toast or bake the buttered bread until the edges are lightly browned.
7. Dip each piece of toast in cinnamon sugar.
8. Place toast on a metal rack over a foil-covered pan so the drippings don't go crazy.
9. Use a brulee torch to caramelize the sugared toast by keeping nozzle 2-3 inches away from toast and moving it across the surface of the bread. Be careful not to torch the bread where there is no sugar because it can ignite.
10. Serve the bruleed toast over the milk.

chamomile, condensed milk, unsalted butter, white bread, sugar, brulee torch

Taken from www.epicurious.com/recipes/member/views/toast-crunch-51578031 (may not work)