A lady from church used to make this for anyone feeling under the weather.

Toast the bread: Toast the bread slices until they are golden and crisp around the edges. Thick slices work best because they hold up in the warm milk. If you like extra richness, lightly butter the toast while it’s still hot and set aside.
Warm the milk: In a small saucepan, add the milk and sugar. Warm over low to medium-low heat, stirring gently, until the sugar dissolves and the milk is steaming but not boiling. You should see a little steam rising, but no bubbles breaking the surface. This keeps the milk soft and soothing.
Prepare the bowls: Place 2 slices of toast in each shallow bowl, slightly overlapping so they can float and soak. Use a bowl with a bit of a rim, like the old ceramic soup bowls many of us grew up with.
Ladle on the milk: Give the warm sweetened milk a final stir, then slowly ladle or pour it over the toast in each bowl. You want the bread to be mostly surrounded and partly floating, not completely drowned. Let it sit for a minute so the toast can soak up some of the milk while staying a little bit bouncy in the center.
Finish with butter and serve: Dot the top of each bowl with 1 tablespoon of butter, letting it melt and pool on the warm milk and toast. Serve at once while everything is still warm and comforting. Eat with a spoon, scooping up both the soft bread and the sweet milk in each bite.
Variations & Tips