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

For a gentler sweetness, you can reduce the sugar to 1 tablespoon, or use honey or maple syrup instead, stirring it into the warm milk off the heat. If whole milk feels too rich, 2% milk works fine, though the texture will be a bit lighter. A pinch of cinnamon or nutmeg can be sprinkled over the top for a cozy flavor, but skip strong spices if someone is feeling queasy. You can also use day-old bread to keep it from falling apart too quickly; just toast it well so it holds its shape. If dairy is an issue, a lactose-free milk can be used, but keep in mind that some plant milks may curdle if boiled, so always heat gently and avoid high heat. For children, cool the milk slightly before pouring it over the toast so it is warm but not hot—test a spoonful on the inside of your wrist. Always keep milk refrigerated until ready to use, and do not let the finished milk toast sit out at room temperature for more than 1–2 hours; discard leftovers rather than reheating, as the bread becomes overly soggy and food safety can be a concern. If you want a bit more substance but still need something easy to digest, you can crumble the toast into smaller pieces before adding the milk so it’s soft enough to eat with very little chewing.