Canadian French Toast

Canadian french toast

hiroyuki nakai / Getty Images

Prep: 5 mins
Cook: 18 mins
Soak: 5 mins
Total: 28 mins
Servings: 3 to 6 servings
Nutrition Facts (per serving)
208 Calories
10g Fat
22g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 6
Amount per serving
Calories 208
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 112mg 37%
Sodium 253mg 11%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 7g
Vitamin C 0mg 0%
Calcium 114mg 9%
Iron 2mg 9%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm French toast might be one of the tastiest breakfast and brunch items there is, as it has all the qualities connoisseurs looks for. Sweet, savory, crispy, doughy, filling, and delicious, French toast has delighted breakfast eaters around the world for decades, and our Canadian take on it might become a new favorite in your home. Known as golden bread or pain dore, this version of the famous egg-soaked bread is an easy preparation of thickly sliced bread soaked in sweetened cinnamon custard and then sautéed in butter to golden perfection. The whimsical name "golden bread" comes from the delicate hue the bread takes on after it is fried and drizzled with amber maple syrup.

Traditionally, French toast is a way of repurposing stale bread, much like bread pudding. As Canada became the center of a big and profitable logging industry, men spent their days engaged in heavy physical activity doing a job that still today is considered very dangerous. In need of an easy source of energy at low cost, these brave men were fed meals that were calorie-dense and easy-to-make. Thus, a thick slice of bread soaked in egg, plus some sugar, sounded like a perfect influx of energy, and the Canadian version of French toast was born. Accompanied by bacon, ham, meat, or other baked sources of fat and calories, these heavy breakfasts at logging camps found their way to the tables of average people across the country and became subject to variations to refine their ingredients and presentation. But at heart, these slices of French toast represent a humble breakfast.

For our recipe, any bread will do, but if you want a more decadent version use challah, brioche, country loaf, baguettes, or other more eggy breads. Although they're perfect with maple syrup, be adventurous and try other spreads and jams, like warm apple sauce, apricot compote, or sautéed pears in butter. A side of whipped cream, mascarpone, or cottage cheese can add a nice counterbalance to the richness of the toast, and some slices of fresh oranges or grapefruit provide a tangy touch to a sweet plate of goodness. If you'd prefer to make it ahead of time, simply make the eggy mixture and soak the bread overnight before pan-frying it in the morning. This is a hearty and tasty meal that can double as breakfast-for-dinner when served with a few slices of smoked ham. You'll need less than 30 minutes and a table full of hungry guests to enjoy this delicious toast.


  • 3 large leggs

  • 1 tablespoon sugar

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1 cup milk

  • 6 slices bread, day-old

  • 3 tablespoons unsalted butter

For Servings:

Steps to Make It

  1. Gather the ingredients.

  2. Beat the eggs, sugar, vanilla extract, and cinnamon together until the mixture is completely blended and smooth.

  3. Stir the milk into the egg mixture until it is fully incorporated.

  4. Place the slices of bread into the egg mixture, turn them over to coat all the surfaces, and allow the bread to soak for 5 minutes.

  5. Melt 1 tablespoon butter in a large skillet set over medium heat. Cook 2 slices of soaked bread in the melted butter for 3 minutes.

  6. Turn the slices of French toast over and cook them for an additional 3 minutes, until they are golden brown and lightly crispy on each side.

  7. Repeat with the remaining butter and soaked bread. Serve with maple syrup to taste.