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Trenary Toast Recipe

Posted by Bam on October 20, 2011 at 1:45 PM

the original version of the recipe calls specifically for Pepperidge Farm white bread. My grocery store didn’t have any, so I used Franz brand “Milk and Honey” bread instead. Whatever brand you use, make sure that it’s not too squishy and spongy. The quantities of butter and cinnamon sugar listed below should be pretty close to perfect for six slices of sandwichbread, but if you have extra butter or sugar, just use more bread.

 

1 stick (4 oz.) unsalted butter, cubed

6 slices white sandwich bread, or more as needed

½ cup sugar

2 tsp. ground cinnamon

 

Preheat the oven to 325°F. If you want, line a baking sheet with parchment or aluminum foil. It makes clean up easier.

 

Put the butter into a pie plate or similar baking dish.Slide the dish into the oven, and keep an eye on it. You’re looking for thebutter to melt completely.

 

In a small bowl, whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate, or another pie plate.

 

When the butter is melted, remove it from the oven, and dip both sides of bread in the butter. Don’t be shy: apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on the prepared baking sheet. Repeat with remaining pieces of bread.

 

Bake the toasts for about 25 minutes, until lightly browned.Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.

 

Note: These taste best with a little age. When I tasted themon the day they were made, they were just okay, but by the next day, the flavors had come together nicely.

 


 

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20 Comments

Reply John Seppala
2:19 PM on October 20, 2011 
Wow. Thanks, Bam, I'm going to try it. I love that stuff.
Reply Bam
2:27 PM on October 20, 2011 
[John Seppala]
Wow. Thanks, Bam, I'm going to try it. I love that stuff.
[John Seppala]

For sure Uncle John, It's not as good as the real stuff of course but it's pretty tasty!
Reply Humphrey Bogart
2:44 PM on October 20, 2011 
Is that similar to eating a canary? What are you guys talking about?
Reply Bam
2:46 PM on October 20, 2011 
Humphrey Bogart says...
Is that similar to eating a canary? What are you guys talking about?


Haha Yes Bogart, just like eating a Canary! It's Finnish Toast that goes perfect with coffee because of how hard it is. Not sure if they have ovens where you are but have one of them dead dames bake ya up a batch!
Reply Ray Seppala
7:42 PM on October 20, 2011 
This may get me exiled from Yooperville...but...I don't like Trenary Toast.
Reply Cindy Belles
8:04 PM on October 20, 2011 
Thanks for the recipe! I have never heard of the stuff until this year. I am going to have to try this and see if I like it.
Reply Bam
8:09 PM on October 20, 2011 
Ray Seppala says...
This may get me exiled from Yooperville...but...I don't like Trenary Toast.

Yes Uncle Ray, You are Banished!!!
Reply Bam
8:10 PM on October 20, 2011 
Cindy Belles says...
Thanks for the recipe! I have never heard of the stuff until this year. I am going to have to try this and see if I like it.

Cindy, Do NOT listen to Ray! This stuff is great, Even better with a cup of coffee!
Reply Humphrey Bogart
10:54 PM on October 20, 2011 
Might go good with my "Lucky Strikes"
Reply BamsGirl
12:47 AM on October 21, 2011 
Mmm! Love Trenary Toast! I have been craving it for oh, nearly 2 years now, ever since Aunt Jewel introduced me to it at Christmas. Haven't a cup of coffee at home since that I didn't wish for it! Thanks for finding and posting a recipe, my love!
Reply Ray Seppala
10:36 PM on October 21, 2011 
I think I just had my Yooper card revoked. My apologies to those that love this taste of plywood sprinkled with sugar and cinnamon.
Reply Cindy Belles
12:10 AM on October 22, 2011 
I am looking forward to trying this. I think it may be a form of the Italian Biscotti. You know how each culture has similar dishes? This seems like the Finnish version. I wonder how many of us love coffee? That is definitely a Finnish must.

I saw a show tonight and the Indians from India have a form of pasty! They are called Simosas. They are a thin outer layer it looked like maybe on the line of eggroll wrappers. The filling was potato, peas, carrots, onions and lots of india spices then deep fried. They served it with 2 dips. Interesting.

Enough of my ramblings. Enjoy your weekend all!
Reply John Seppala
6:38 AM on October 22, 2011 
Cindy Belles says...
I am looking forward to trying this. I think it may be a form of the Italian Biscotti. You know how each culture has similar dishes? This seems like the Finnish version. I wonder how many of us love coffee? That is definitely a Finnish must.
Say, I wonder how deep-fried pasty would taste. Maybe make them a little smaller--as you said, about egg roll size--then deep fry them. Might be worth a try.
I saw a show tonight and the Indians from India have a form of pasty! They are called Simosas. They are a thin outer layer it looked like maybe on the line of eggroll wrappers. The filling was potato, peas, carrots, onions and lots of india spices then deep fried. They served it with 2 dips. Interesting.

Enough of my ramblings. Enjoy your weekend all!
Reply Ray Seppala
10:11 AM on October 22, 2011 
Very interesting Cindy....really! Indian pasties...wow. Learn something everyday.
Reply Ray Seppala
10:12 AM on October 22, 2011 
What were you trying to say in your reply to Cindy Brother John? Doesn't look like it happened. Maybe start with a fresh comment.
Reply Cindy Belles
4:13 PM on October 22, 2011 
By the way, does this recipe need to be done with white bread? Is that a major factor in the recipe or could you use a soft wheat bread? Just wondering as I never buy white bread. If it makes a difference I will but if it doesn't really matter....
Reply Humphrey Bogart
4:38 PM on October 22, 2011 
Cindy Belles says...
By the way, does this recipe need to be done with white bread? Is that a major factor in the recipe or could you use a soft wheat bread? Just wondering as I never buy white bread. If it makes a difference I will but if it doesn't really matter....


I have a feeling I'd eat em no matter how you made em. I think you're so good that even a cardboard mixture would work.
Reply Cindy Belles
5:10 AM on October 25, 2011 
Humphrey Bogart says...
I have a feeling I'd eat em no matter how you made em. I think you're so good that even a cardboard mixture would work.


You're something else Hank!
Reply Doug Nicholls
1:02 AM on July 19, 2012 
Im from marquette,mi But live in metro detroit sorry to say. But i dont forget where i cam from. God bless the UP.
Reply sandy
8:11 PM on March 23, 2013 
I make this for the crust to my homemade cheese cake. It comes out wonderful!!! Everyone loves it.

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