Dutch Rusk Breakfast - cooking recipe

Ingredients

2 dutch rusks
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
1/2 teaspoon cinnamon
1 cup milk (I use 1%)

Preparation

Warm the milk, do not boil.
Place a rusk in a bowl sprinkle with half the cinnamon & splenda.
Top with second rusk and sprinkle with remaining splenda & cinnamon.
Pour the warm milk over the rusks and enjoy.