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Golden Bread Recipe

User Rating 3 Star Rating (1 Review)


Golden Bread Recipe

Golden Bread French Toast - Pain Dore

Flickr user snowpea&bokchoi

This Canadian French toast recipe, alternately known as golden bread or pain dore, is an easy preparation of thickly sliced bread soaked in sweetened, cinnamon custard and then sautéed in butter to golden perfection. The origin of the whimsical name "golden bread" is from the delicate hue the bread takes on after it is fried and drizzled with amber maple syrup.

Prep Time: 5 minutes

Cook Time: 18 minutes

Soak: 5 minutes

Total Time: 28 minutes

Yield: 3 to 6 servings


  • 3 eggs
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk
  • 6 slices day-old bread
  • 3 tablespoons butter
  • Maple syrup to garnish


Cook's note: While softer breads may be used, this French toast recipe produces great results with a drier, more substantial bread, like a country loaf or baguettes.

How to make Canadian French toast:

Beat the eggs, sugar, vanilla extract, and cinnamon together until the mixture is completely blended and smooth. Stir the milk into the egg mixture until it is fully incorporated. 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.

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. 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. Repeat with the remaining butter and soaked bread.

This golden bread recipe makes 3 to 6 servings.

User Reviews

Reviews for this section have been closed.

 3 out of 5
not quite french Canadian French toast recipe, Member nebinkwe

This recipe was good, and is what I've always called 'English' french toast! lol! Although this recipe is CLOSE to being what I grew up eating and later making, it is missing a few ingredients that are part of every french canadian home's kitchen! My great-grandmother (and my grandmother after her) was a cook in many a lumber camp, using the rivers as a highway during the winters (driving her own team of horses to set up the cooking camp a day or two ahead of the arrival of the lumberjacks, who always showed up hungry! Food had to be plentiful for these men to be satisfied, but, it had to be GOOD as well because, if not, then the cook was not asked to return!) Their recipe (handed down from previous generations of women) included brown sugar, cinammon and vanilla. Putting (or even attempting to put) any maple syrup on our french toast would elicit a VERY firm rebuke from the cook, and told that IF we wanted maple syrup, then we could dunk plain bread in a dish of the stuff as this much beloved recipe DID NOT need ANY enhancement and stood it's own ground just as is! I have had this recipe in many French Canadian homes across Northern Ontario, northern Manitoba, all of Quebec and in even in some east coast homes, proving that my ancestress(es) were not alone in making it with the dark brown sugar, vanilla and cinammon! I've added a bit of an extra to it for my family though: coconut extract! I just hope that my grandmother and her mother will forgive me for adding to their recipe. At least i didn't take away from it

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